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Fakes, or Greek Lentil Soup, is a popular recipe in Greece, especially during Lent, but enjoyed all year. It’s a simple, hearty lentil soup that just happens to be vegetarian and vegan friendly. 

A bowl of vegan traditional Greek lentil soup garnished with cilantro sits on a marble countertop next to pita bread and olives.

It’s time for another lentil soup recipe! Some favorites from the past to check out include our Lemony Lentil Soup, Mexican Lentil Soup, Creamy Vegan Lentil Soup, and Instant Pot Lentil Soup. If red lentils are more your thing, try this recipe for Curried Pumpkin Lentil Soup. Don’t miss THIS POST filled with everything you need to know about cooking lentils. 

We recently picked up a wonderful dinner to-go from our neighborhood Greek Orthodox Church, which included a traditional Greek lentil soup, stuffed grape leaves, spanakopita, and baklava. In coming up with this recipe to share with you, I consulted the cookbook created by the church, as well as a couple of other traditional fakes recipes. If you love Greek food, try our Stewed Black Eyed Peas with Greens! 

I’ve tested this recipe on the stovetop (images) and in the Instant Pot (see video) and it comes out great with either method. You can see the Google story here. If you’re an Instant Pot fan, be sure to check out all our Plant Based Instant Pot recipes! 

Greek Lentil Soup Ingredients

The ingredients for Greek lentil soup sit on a cutting board.

What differentiates Fakes from other lentil soups is the addition of red wine vinegar, which gives it some nice zing. 

How to Make Greek Lentil Soup on the Stovetop and Instant Pot 

Diced onions, carrots, celery, garlic, salt and pepper in a soup pot to begin making soup.

Sauté onions, carrots, celery, garlic, salt and pepper. 

Green/Brown lentils and vegetable broth are added to a soup pot.

Add spices like cumin, oregano, and bay leaves, and give that a quick stir. Then add the dried lentils (be sure to pick them over and give a good rinse first!), a can of tomatoes, and veggie broth. Tomatoes are not always used in this soup, so feel free to omit if you avoid nightshades or tomatoes. 

Serving Your Fakes

A white Staub pot filled with fakes/Greek lentil soup and a ladle. This is a healthy vegan lentil soup recipe. It sits next to pita bread and olives.

This vegan lentil soup recipe really needs some fresh greens. I love to add lots of cilantro or parsley, and/or wilt in baby spinach at the end. What makes this soup traditionally Greek, is the addition of red wine vinegar at the end for acid. If you don’t love red wine vinegar, you could use lemon juice or balsamic to taste. 

What to Serve with this Lentil Soup

Yield: Serves 6

Greek Lentil Soup (Fakes)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Fakes, or Greek Lentil Soup, is a popular recipe in Greece, especially during Lent, but enjoyed all year. It's a simple, hearty lentil soup that just happens to be vegetarian and vegan friendly. Make your Greek lentil soup on the stovetop or in the Instant Pot pressure cooker for an easy, healthy meal.

Greek Lentil Soup (Fakes)

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for serving
  • 1 yellow or red onion, diced
  • 3 celery ribs, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 pound green lentils, rinsed and drained
  • 1 (15 oz.) can diced tomatoes
  • 3 bay leaves
  • 8 cups vegetable broth
  • 1/4 cup red wine vinegar
  • 1 cup fresh Italian flat leaf parsley

Instructions

Stovetop

  1. Heat oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the celery, carrots, garlic, salt, and pepper and sauté for 5 minutes more.
  2. Add the cumin, oregano, lentils, tomatoes, bay leaves, and broth. Stir to combine and bring to a simmer. Simmer until the lentils are tender, about 45 minutes.
  3. Stir in the vinegar and parsley. Adjust seasonings to taste if needed.
  4. Serve with a little drizzle of olive oil on top and more vinegar, if desired.

Instant Pot

  1. Select sauté mode and add the olive oil to the Instant Pot. Add the onion, celery, and carrots and sauté until softened, about 5 minutes. Add garlic, salt, and pepper and sauté for 2 minutes more.
  2. Select cancel. Add 6 cups of the broth (less broth is needed in the pressure cooker as there is much less evaporation) and scrape up any bits that may be stuck at the bottom. Add the cumin, oregano, lentils, tomatoes, and bay leaves.
  3. Lock the lid, with valve set to sealing. Set on manual mode (high pressure) for 5 minutes. The pot will take around 20 minutes to come to pressure before the countdown begins. Naturally release the pressure for 5 minutes, then quick release the remaining pressure. Carefully remove the lid.
  4. Stir in the vinegar and parsley. Adjust seasonings to taste if needed.
  5. Serve with a little drizzle of olive oil on top and more vinegar, if desired.

Notes

I like to finish this soup with a pinch of flaky sea salt, crushed red pepper flakes, and olive oil. It adds so much flavor.

If you like greens, wilt in 5 oz. of baby spinach at the end.

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Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1314mgCarbohydrates: 25gFiber: 8gSugar: 6gProtein: 9g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Greek / Category: Soup