The classic recipe of fakes (Φακές), Greek style lentil soup, is another delicious homestyle recipe from George’s mom.
Fakes is vegan and eaten by many Greeks during lent, where animal products are prohibited. It’s a soothing soup with lots of flavor, perfect to heat you up on a chilly day. Enjoy with a great piece of bread to dip in the soup (it doesn’t get more Greek than that!)
This is our version of the well-known Greek recipe.
- 1 can of lentils (240 grams drained)
- 3 large carrots, chopped
- 3 garlic cloves, thinly sliced
- 3 big potatoes, peeled and chopped
- 1 onion, diced
- 3 bay leaves
- 1,2 L water
- 1 dl olive oil
- 1 can chopped tomatoes (400 grams)
- 1 tbsp. tomato paste
- Red wine vinegar
- 1 tsp. salt
- First, you need to do some chopping before you're ready to move on. Make sure the potatoes and carrots are chopped into small pieces, as well as the onion. Thinly slice the garlic.
- Then you add 1/2 dl. of olive oil to a 5 liter pot (or bigger), and turn the heat on high.
- Add the chopped onion, sliced garlic and bay leaves. Reduce the heat a little.
- Let it all sweat for 5 minutes or so.
- Add the water, potatoes, carrots, the rest of the olive oil and and cook for another 15 minutes on medium heat.
- Add the lentils, tomato paste and chopped tomatoes at this point and give it all a good stir.
- Cook for 30-40 more minutes or until everything is soft, and the the soup has increased in thickness.
- Add salt, pepper and vinegar to taste.
We used pre-cooked lentils from a can instead of dry lentils - but it's up to you.