Greek Lentil Soup (Fakes)

Name: Greek Lentil Soup (Fakes)
Prep time: 18 min
Cook time: 1 h
Total time: 1 h 18 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ cups (300 g) dried brown lentils, picked over and rinsed; ¼ cup (60 ml) extra-virgin olive oil; 1 large (about 9 oz) (250 g) yellow onion, cut into ¼-inch (6 mm) dice; 2 medium (about 5 oz) (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 stalks (about 3½ oz) (100 g) celery stalks, cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, finely minced; 2 tbsp (32 g) tomato paste; 1 can (14 oz) (400 g) canned crushed tomatoes; 2 leaves (1 g) dried bay leaves; 1 tsp (1 g) dried oregano; 7 cups (1650 ml) water; 1½ tsp (6 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) red wine vinegar, plus more to taste; 2 tbsp (30 ml) extra-virgin olive oil, for drizzling; 3 oz (85 g) feta cheese, crumbled (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Fakes is the everyday Greek lentil soup: earthy brown lentils simmered with a soffritto, tomato paste and bay, then brightened with a splash of red wine vinegar and a generous pour of olive oil. It's thick, cheap, vegan and better the next day.

Prep: 18 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 23 min
Makes: About 8 cups (6 servings)

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Ingredients

6 servings

1½ cups (300 g) dried brown lentils, picked over and rinsed
¼ cup (60 ml) extra-virgin olive oil
1 large (about 9 oz) (250 g) yellow onion, cut into ¼-inch (6 mm) dice
2 medium (about 5 oz) (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
2 stalks (about 3½ oz) (100 g) celery stalks, cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, finely minced
2 tbsp (32 g) tomato paste
1 can (14 oz) (400 g) canned crushed tomatoes
2 leaves (1 g) dried bay leaves
1 tsp (1 g) dried oregano
7 cups (1650 ml) water
1½ tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) red wine vinegar, plus more to taste
To serve
2 tbsp (30 ml) extra-virgin olive oil, for drizzling
3 oz (85 g) feta cheese, crumbled (optional)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

4- to 5-quart (4–5 L) heavy pot or Dutch oven with lid
Fine-mesh strainer
Chef's knife and cutting board
Wooden spoon
Ladle

Steps

Before you start

Use brown (or green) lentils. Red lentils collapse and split lentils cook differently, so they will change the texture.
Dice the onion, carrot and celery to about ¼ inch (6 mm) so they soften evenly in the time given.
Salt goes in late, after the lentils have softened. Early salt can leave the lentil skins tough.
Total time is about 83 minutes, and most of it is hands-off simmering.

1
Rinse the lentils
- Tip the lentils onto a plate or baking sheet and scan for small stones or shriveled bits.
- Transfer to a fine-mesh strainer and rinse under cold running water for about 30 seconds, stirring with your hand, until the water runs mostly clear.
- Set aside to drain.
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Ready when: Rinse water runs mostly clear.
Tip: Don't soak the lentils. Brown lentils cook through without it and hold their shape better.
2
Dice the vegetables
- Cut the onion, carrots and celery into ¼-inch (6 mm) dice and mince the garlic.
- Keep the garlic separate from the other vegetables because it goes in later.
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Ready when: Vegetables are in even, small pieces.
Tip: Even dice means the vegetables soften at the same rate.
3
Sweat the soffritto
- Set a 4- to 5-quart pot over medium heat and add the ¼ cup (60 ml) olive oil.
- When it shimmers, add the onion, carrots and celery with a pinch of the salt.
- Cook, stirring every minute or so, for 8 minutes.
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Ready when: Onion is translucent and soft with light golden edges, and the carrots have softened slightly.
Tip: Lower the heat if the vegetables start to brown. You want them soft and sweet, not dark.
4
Toast garlic and paste
- Stir in the garlic and tomato paste.
- Cook, stirring constantly, for 2 minutes, scraping the bottom of the pot so the paste doesn't stick.
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Ready when: The paste darkens to a brick red and smells sweet and rich. The garlic is fragrant but not browned.
Tip: If the bottom of the pot begins to scorch, add a splash of the water right away.
5
Add lentils and bring to a boil
- Add the drained lentils, crushed tomatoes, bay leaves, oregano and the 7 cups (1.65 L) water.
- Stir well, scraping up any browned bits from the bottom.
- Raise the heat to high and bring to a boil, about 8 minutes, skimming off any foam that rises to the surface.
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Ready when: Large bubbles break across the whole surface.
Tip: Don't leave it unattended once it boils, because lentil foam can climb the pot.
6
Simmer until tender
- Reduce the heat to low so the soup barely bubbles.
- Partially cover the pot with the lid slightly ajar and simmer for 30 minutes.
- Stir every 10 minutes or so.
- If the soup thickens too much, add up to ½ cup (120 ml) hot water.
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Ready when: Lentils are nearly tender. You can press one easily between your fingers, but it still has a slight bite in the center.
Tip: A gentle simmer keeps the lentils intact. A hard boil makes them burst and turn muddy.
7
Season and finish cooking
- Stir in the remaining salt (about 1¼ tsp) and the black pepper.
- Simmer, partially covered, for 10 more minutes.
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Ready when: Lentils are completely tender and creamy inside but mostly whole, and the soup is thick like a loose stew that coats a spoon.
Tip: Taste a few lentils, not just the broth, to judge both doneness and salt.
8
Add vinegar and rest
- Turn off the heat and fish out the bay leaves.
- Stir in the red wine vinegar.
- Cover and let the soup rest for 5 minutes, then taste and add more salt or a little more vinegar if it tastes flat.
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Ready when: Soup tastes bright and savory, with a gentle tang that doesn't taste sour.
Tip: Adding the vinegar off the heat keeps its fresh flavor.
9
Serve with olive oil
- Ladle the hot soup into 6 warm bowls.
- Drizzle about 1 teaspoon of the finishing olive oil over each bowl.
- Top with crumbled feta and chopped parsley, if using, and serve with crusty bread.
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Tip: Extra vinegar at the table is traditional, so let everyone add their own.

Good to know

Tips

Salt late and acid last. Early salt can toughen lentil skins and early vinegar slows softening.
For a creamier soup, blend 1 to 2 cups of the finished soup and stir it back in.
Don't skip the generous olive oil at the end. It's part of what makes this a classic.
Old lentils take much longer to soften. If yours aren't tender at 40 minutes, keep simmering and add water as needed.

Make ahead

Fakes keeps well and tastes better the next day. Make it through step 7, cool, and refrigerate. Reheat gently, thin with a little water, and add the vinegar just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container for up to 5 days. Freezer: up to 3 months (freeze without the feta). Reheat in a pot over medium-low heat, stirring often, with a splash of water since the soup thickens as it sits, until steaming hot (165°F / 74°C).

Substitutions

dried brown lentils → green or French green lentils. Cook time may go up by 5 to 10 minutes. Do not use red lentils.
red wine vinegar → white wine vinegar or apple cider vinegar. Use the same amount, then adjust to taste.
canned crushed tomatoes → diced canned tomatoes or 1½ cups (360 g) grated fresh tomatoes. Diced tomatoes give a chunkier soup.
feta cheese → omit for a vegan soup, or use chopped Kalamata olives. The soup is delicious without cheese.