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This easy Mediterranean lentil soup (fakes) is a Greek, one-pot recipe. It's traditionally served with thick slices of bread, olives, and pickles.
When my mom grew up and made her own family she continued to make it exactly the same way and I, of course, do just the same (with the exception that I’ve added just a teaspoon of sweet paprika).
As with most legume recipes, this soup is very healthy, full of plant-based protein and dietary fiber. It is also naturally vegan and a great example of the simplicity of the Mediterranean cuisine.
Just like this Greek baked chickpeas (Revithada), this recipe shows us how a small bunch of humble ingredients can result in a very comforting and great tasting dish.
So, what lentils to use?
As I’ve said previously, this easy lentil soup is traditionally made with brown lentils. I’ve never made it with any other kind. I guess you could use green lentils but I wouldn’t suggest any kind of split lentils or split peas. And you may have to adjust the cooking time.
My mom (hi mom!) boils the lentils for 1-2 minutes, rinse them well, fills the pot with clean, fresh water and then continues cooking it. This is done mainly for discarding any dirt and foreign substances.
But since most packaged lentils are already clean and because the changing of the water can result in the loss of nutrients, I prefer to just rinse the raw lentils very well using a colander and not change the water in the pot.
Boiling time
In Greece, brown lentils are found in two sizes, small (or thin) brown lentils and large brown lentils.
The large lentils are about 1.5 times larger than the small ones and require about 10-15 minutes more cooking time. That's their only difference!
How to chop the carrot
Many people, including my mom, slice the carrot into thin discs instead of chopping it. If you like it this way, then I’m not someone who’s going to judge you 🙂 .
My personal preference is to chop it about the same size (or a tad bigger) as the lentils. That way you don’t get distracted by a large chunk of carrot when eating your soup and everything is more balanced and pretty.
Some recipes also use tomato or tomato paste, but I find that it overpowers the taste of lentils. On the other side, a bit of paprika and cumin pairs wonderfully and complements the character and the earthy tones of this dish.
How long to cook the soup
You want the lentils soft but not mushy. Usually, when I want to use the lentils in a salad, like this healthy Mediterranean bulgur and lentil salad, I cook them al dente.
But when they’re made soup, it’s better to let them cook a little longer, until they're tender but not mushy. The cooking time will depend on the type, size and freshness of the lentils, but they usually require from 35 to 45 minutes.
Once the lentils are ready, you'll notice that the liquid in the pot will start to thicken just slightly. This is the right time to take the pot off the heat.
Some notes tips:
- Always salt your legumes at the end! They cook more quickly this way.
- Brown lentils love cumin! So don’t omit it.
- If you don’t have balsamic vinegar, you can use wine or apple cider vinegar instead.
- Foods rich in vitamin C help your body to absorb the iron from the lentils more efficiently. So don’t forget to eat your spinach & sweet pepper salad, or a kiwi, an orange or some strawberries right after!
Check these similar recipes:
Tuscan style white beans
Yellow split pea puree (Greek Fava)
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📖 Recipe
Easy Mediterranean lentil soup recipe (Fakes)
Makos
This easy Mediterranean lentil soup (fakes) is a Greek, one-pot recipe. It's served with thick slices of bread, olives, and pickles.
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Greek, Mediterranean
Servings 4
Calories 517 kcal
Ingredients
- 1 pound (450 g) dried brown lentils
- 4 cups water or vegetable broth ( (you may need to add more))
- 1 large onion (finely chopped)
- 1 garlic clove (minced (or whole for more subtle flavor))
- 1 medium carrot (chopped)
- 2 bay leaves
- ½ teaspoon cumin (or to taste)
- 1 teaspoon sweet paprika
- 3 tablespoons olive oil
- 1-2 tablespoons Balsamic vinegar or wine vinegar to taste
- Salt and pepper to taste
Instructions
Transfer the lentils to a sieve or a colander and rinse very well. Transfer to a pot and add 4 cups of water (or vegetable broth), the onion, the garlic, the carrot, the bay leaves, the cumin, and the paprika. Bring to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes.
Check the pot and add enough water to just cover the lentils (if you want them more soup-y you can add some more). Add the salt, the pepper, and the olive oil and cook for 10 - 15 more minutes or until the lentils are tender but not mushy.
When the lentils are done, remove from the heat, taste and adjust the seasonings. Add the balsamic vinegar, stir and serve with bread, olives, and pickles.
Notes
Though traditionally vinegar is always used in Greek lentil soup, I don’t prefer it. If you’re not particularly fond of it, take a tablespoon of the soup and add a drop of vinegar. Taste and decide whether to use it or not.
For additional protein, pair the lentils with this easy baked swordfish.
Nutrition
Calories: 517kcalCarbohydrates: 73gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 613mgPotassium: 1194mgFiber: 36gSugar: 5gVitamin A: 2843IUVitamin C: 8mgCalcium: 88mgIron: 9mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Joyce
I love recipes that have been passed on, I honestly wished I had more! Love how you kept this true to the original and those tips are priceless! Especially the one about salting at the very end! haha Lesson learned!Reply
Makos
Thank you Joyce!
Yes, once you salt your legumes and after 3 hours they're stil not done, then it's a lesson learned! haha!Reply
Akhila@Pepper Delight
Yum, love lentil recipes and it looks absolutely delicious, perfect for meatless days!!!Reply
Makos
Thank you Akhila! Lentils are the foundation of our cuisine!
Reply
camila
I grew up on a very similar dish made by my mom!!! This is super comfort food for me. I love lentils!Reply
Makos
I would love to see your mom's recipe!
Reply
MECHTY
I use to add a pinch of curry ,I slice the carrot and I don't add the garlic ,but fresh parsley
In Italy it's used to let the lentils over night into a pot of warm water
Glad to find out your recipe 🙂Reply
Makos
Thank you! A pinch of curry sounds wonderful!
Sometimes I don't add garlic also, but it's almost a must in most Greek recipes for brown lentils, that's why I had to include it 🙂Reply
Maryrose Francica
This is a keeper!! It turned out perfect, the only difference is that I added about 300 grams beef mince when I sauteed the onions and garlic. I also used tinned brown lentils. Thanks for the recipe.Reply
Makos
Thank you Maryrose! 🙂
Reply
Monica Udvardy
Love it! That’s all I can say. Was looking for a slightly tart lentil soup, and this fits the bill. Thank you so much it is yummy!Reply
Marion Sutcliffe
I noticed that when you put quantity information in the text of the ingredients list, it isn’t adjusted when you click the 0.5x 2x 3x 4x buttons. Could possibly lead to some disappointing results.
Reply
Makos
Hi Marion, thanks for the heads up! I recently upgraded the recipe card (so the adjustable servings are new) and I 'm working on fixing that 🙂
Reply
Kat Johnson
First time trying lentil soup. I did everything above except I didn’t have balsamic vinegar so I used ACV and this was so good.Reply
Makos
That's great Kat! 😊
I actually prefer my soup without any vinegar but almost everyone else adds some.Reply
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