Fakes (Greek Lentil Soup) is one of those recipes that takes me straight back to my family kitchen growing up.
Mum would make a pot whenever the weather turned or more likely when budgets were tight and she had to feed 7 people. I can still picture her at the stove, tasting it and then adding that splash of vinegar. Nothing fancy, nothing expensive… just simple food made with care.
It’s the kind of soup that feels like being looked after, even when you’re the one cooking it now. I would always add extra vinegar to my bowl and I still do to this day.
I’m not sure if it was the extra vinegar that I loved as a kid or that it was the fun of getting away with swearing… Fakes is pronounced f@&$ yes!!
When we started developing the SkinnyMediterranean cookbook, I asked my mum for her recipe to share with the Skinnymixers community.
The recipe didn’t quite make it into the book as we had some pretty amazing soups in there already… make sure you try the Pasta e Fagioli and the Italian Wedding Soup.
From my family to yours, I hope you enjoy this Fakes (Greek Lentil Soup).
Love Nik xx
What you will need:
- dried brown or green lentils – soaked overnight
- onion
- garlic
- carrot
- olive oil
- cumin powder
- smoked paprika
- dried thyme
- Chicken Stock Concentrate
- cracked black pepper
- dried bay leaf
- tomato paste (optional)
- white vinegar
- butter (dairy-free if required)
Loved this recipe? You might like some of these other Greek family recipes…
- THMD: My Dad’s Lamb Risoni Bake
- ALToG: Yemista (stuffed capsicums)
- Guest Recipe: Kasia’s Traditional Tzatziki
- Guest Recipe: Mum’s Famous Cucumber Salad
- SkinnyMediterranean: Keftedes with Hidden Veg
Ingredients
- 200 g dried brown or green lentils - soaked overnight
- 1 medium brown onion - peeled and quartered
- 2 cloves garlic - peeled
- 70 g carrot - peeled, roughly chopped
- 20 g olive oil
- 1/2 tsp cumin powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 700 g water
- 40 g Chicken Stock Concentrate - p.x
- 1/4 tsp cracked black pepper
- 1 dried bay leaf
- 20 g tomato paste - optional - for more traditional
To Serve
- 40 g white vinegar
- 20 g butter - dairy-free if required
- Fresh parsley leaves - chopped
- extra vinegar to taste
Instructions
Thermo cooker
- Soak lentils overnight. Rinse and drain.
- Add onion, garlic and carrot to mixer bowl. Chop for 5 sec/speed 5/MC on, scrape down.
- Add oil and cook for 3 min/steaming temp/speed 1/MC off.
- Add cumin, paprika and thyme. Cook for 1 min/120°C or 250°F/speed 1/MC off.
- Add lentils and remaining ingredients. Cook for 40 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid.
- Check lentils for tenderness. Cook a further 10–15 min if needed.
- Remove bay leaf. Stir through reserved vinegar and butter for 30 sec/reverse/slowest speed/MC off.
- Serve topped with chopped parsley and with some vinegar for everyone to stir through to taste.
Conventional
- Soak lentils overnight. Rinse and drain.
- Finely chop onion, garlic, and carrot.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, and carrot. Cook for 3-4 min until softened.
- Add cumin, paprika, and thyme. Cook for 1 min, stirring, until fragrant.
- Add lentils and remaining ingredients. Bring to the boil, then reduce heat to low. Cover loosely and simmer for 40 min, stirring occasionally.
- Check lentils for tenderness. If still firm, cook a further 10-15 min, adding a splash more liquid if needed.
- Remove bay leaf. Stir through vinegar and butter. Taste and adjust seasoning before serving.
- Serve topped with chopped parsley and with some vinegar for everyone to stir through to taste.
Nutrition
Frequently Asked Questions
Can I freeze Fakes?
Absolutely. You may need to add some extra water when reheating.
Can I use tinned lentils?
No, this is made using dried lentils.