Easy Greek Lentil Soup Recipe (Fakes) is a traditional Greek lentil soup recipe made with lentils, vegetables, tomatoes, and herbs simmered in a simple broth. It delivers plant-based comfort, one-pot stovetop cooking, and meal-prep friendly simplicity.
If you like this Greek soup recipe, you may also love our Avgolemono Soup Instant Pot Recipe.
Greek Lentil Soup Recipe (Fakes) at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 50 minutes
- 🧊 Optional Chill: None
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop simmer
- 🍽️ Cuisine (or General Category): Greek soup
- 👩🍳 Pair With: crusty bread, feta cheese, Halloumi Cheese Salad, Greek Rice Pudding (Rizogalo)
- ⭐ Difficulty Level: Easy
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We've cooked this Greek lentil soup many times because it's simple and packed with comforting Mediterranean flavors. ~Jami
Why We Love This Recipe
- Nutrient-Dense: Packed with protein-rich lentils and fresh vegetables, this soup is a healthy choice for the whole family. Our Mediterranean Lentil Salad is, too!
- Quick and Easy: With just one pot and a few simple steps, this recipe is perfect for busy weeknights. Just like this Easy Mediterranean Pizza!
- Authentic Flavors: Traditional Greek ingredients like olive oil and red wine vinegar give this soup an authentic Mediterranean taste.
- Versatile: This recipe can be easily adapted to suit various dietary needs and preferences.
Easy Greek Lentil Soup Ingredients
- Brown or Green Lentils: These form the base of the soup, offering a rich source of protein and fiber. Choose green lentils if you prefer a firmer texture.
- Onion and Garlic: These aromatics build the flavor foundation for the soup, adding depth and a touch of sweetness.
- Carrots and Celery: These vegetables add color, crunch, and additional nutrients to the soup.
- Diced Tomatoes: Adds a subtle tanginess and extra body to the broth.
- Olive Oil: Extra virgin olive oil is essential for authentic Greek flavor, offering richness and a smooth finish.
- Red Wine Vinegar: A traditional touch that brightens the flavor of the soup, balancing the earthiness of the lentils.
- Bay Leaf and Oregano: These herbs infuse the soup with a warm, savory aroma.
- Parsley and Feta (optional): Fresh parsley adds a burst of color and freshness, while feta cheese offers a creamy, salty contrast when served on top.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Lentils: We use dried brown lentils for this recipe. Substitute red lentils for a quicker-cooking version or use black lentils for a more robust texture.
- Red Wine Vinegar: Swap with lemon juice or apple cider vinegar.
- Feta Cheese: Replace with vegan feta or omit entirely for a dairy-free version.
- Protein: Make this soup protein-rich by adding Italian Sausage.
- Flavor: Add a pinch of cumin for a warm, earthy note, or sprinkle chili flakes for a bit of heat.
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How to Make Easy Greek Lentil Soup
STEP 1: Prepare the Vegetables
In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until softened and translucent, about 5-7 minutes.
Add the bay leaf, oregano, and diced tomatoes, cooking for another 5 minutes to let the flavors blend together.
STEP 2: Add Liquids
Pour in the water or vegetable broth. Bring to a boil, then reduce the heat to simmer.
Let the mixture cook for 15-20 minutes to allow the vegetables to fully soften.
STEP 3: Add Lentils
Add the rinsed lentils to the pot, stirring to combine. Continue to simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
STEP 4: Finish and Serve
Stir in the red wine vinegar, then season with salt and pepper to taste. If using, add fresh parsley before serving. Don't forget to remove the bay leaf!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sauté the vegetables until they are well caramelized before adding the broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. When reheating, add a splash of water or broth to loosen the consistency, as the lentils will absorb liquid as it sits.
Recipe FAQs
Greek Lentil Soup, or "Fakes," is distinct because of its use of Mediterranean ingredients like extra virgin olive oil, red wine vinegar, and herbs like oregano. These ingredients give the soup its unique, tangy flavor that sets it apart from other lentil soups, which may use different spices or cooking methods.
Yes, Greek Lentil Soup freezes very well! Allow the soup to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When you're ready to eat it, thaw the soup overnight in the refrigerator and reheat it on the stove, adding a splash of water or broth if needed.
Brown or green lentils are traditionally used in Greek Lentil Soup because they hold their shape well during cooking, giving the soup a hearty texture. Red lentils can also be used, but they will break down more, resulting in a creamier consistency.
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📖 Recipe
Easy Greek Lentil Soup Recipe (Fakes)
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's Knife
Ingredients
- 1 cup brown or green dried lentils
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 4 cups water or vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- salt and freshly ground black pepper to taste
For Serving
- 1 to 2 tablespoons fresh parsley (optional) chopped
- Feta cheese (optional)
- crusty bread
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
- Add the bay leaf, dried oregano, and diced tomatoes (with their juices). Let the mixture cook for another 5 minutes.
- Pour in 4 cups of water or vegetable broth into the pot with the vegetable mixture. Bring to a boil, then reduce the heat to a simmer. Let the broth and vegetables cook together for about 15-20 minutes.
- After the broth and vegetables have simmered, add the rinsed lentils directly into the pot. Stir to combine and make sure the lentils are submerged in the broth.
- Continue to simmer the soup for an additional 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Once the lentils are cooked, stir in the red wine vinegar and adjust the seasoning with salt and pepper to taste. If desired, add fresh parsley at this stage. Remove the bay leaf before serving.
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Notes
- Sauté the vegetables until softened before adding the liquid.
- Keep the soup at a gentle simmer so the lentils cook evenly.
- Stir occasionally to prevent sticking at the bottom of the pot.
- Add the vinegar at the end so the flavor stays bright.
Liz says
Is this with dried lentils? New to this ingredient. Thank you!
Jami Powell says
Yes, dried lentils. Thank you for bringing this to our attention.
SHANNA says
Made this today! Yummy
Jami Powell says
Yay! 😀