I lived in Kefalonia between 2010 and 2013, and it’s a place I’ve returned to every year since. During that time, I was introduced to simple, everyday Greek cooking — the kind of food that doesn’t rely on complexity but delivers incredible flavour through quality ingredients and balance.
One dish that always stood out was Fakes, a traditional Greek lentil soup. It’s a staple across Greece — hearty, affordable and packed with flavour.
This version keeps the essence of that dish but adapts it slightly to fit a smoother style. Blended until silky and finished with olive oil and a touch of acidity, it’s a perfect example of how simple ingredients can create something genuinely satisfying.
Why this Greek lentil soup works
- Inspired by traditional Greek cooking
- Naturally high in fibre and plant-based protein
- Simple, affordable ingredients
- Smooth texture, perfect for meal prep
- Balanced with olive oil and acidity for depth
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 tbsp tomato paste
- 200g brown (or green) lentils, rinsed
- 1 tin (400g) chopped tomatoes
- 1 litre low-salt vegetable stock
Herbs & seasoning
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp ground cumin (optional)
- Pinch of chilli flakes (optional)
- Black pepper
To finish
- 1–2 tsp red wine vinegar or juice of ½ lemon
- A drizzle of good quality olive oil
Optional garnish
- Fresh parsley
Method
1. Build the base
Heat olive oil in a large saucepan over medium heat.
Add the onion, carrot and celery and cook gently for 6–8 minutes until softened.
2. Add garlic, herbs and tomato paste
Stir in the garlic, oregano, cumin (if using), chilli flakes and tomato paste.
Cook for 1–2 minutes, allowing the tomato paste to caramelise slightly and the flavours to deepen.
3. Simmer
Add the lentils, chopped tomatoes, vegetable stock and bay leaf.
Bring to a gentle simmer and cook for 25–30 minutes until the lentils are soft.
4. Blend until smooth
Remove the bay leaf, then blend the soup until you reach your desired consistency, traditionally this is a rustic soup, however you can also have smooth if preferred.
Add a splash of water or stock if needed to loosen the consistency.
5. Finish
Stir through red wine vinegar or lemon juice and season with black pepper.
Finish with a drizzle of olive oil just before serving.
Health benefits of Greek lentil soup
This soup fits perfectly into a healthy eating routine.
High in fibre
Lentils are rich in fibre, helping support digestion and keeping you fuller for longer.
Plant-based protein
A great source of protein, making it ideal for vegetarian meals or reducing meat intake.
Mediterranean diet friendly
Based on vegetables, legumes and olive oil, this soup aligns well with Mediterranean-style eating.
Naturally low in saturated fat
It’s filling and satisfying without relying on cream or heavy ingredients.
A healthy lunch idea for busy weekdays
If you’re looking for healthy lunch ideas that are easy to prepare in advance, this Greek lentil soup is ideal. It can be made in a large batch and stored for the week, making it perfect for quick work lunches.
Homemade soups like this also allow you to control ingredients while still delivering plenty of flavour — a great alternative to shop-bought options.
Batch cooking and storage
- Fridge: up to 4 days
- Freezer: up to 3 months
- Add a splash of water when reheating if thickened
Wine pairing (if serving as a starter)
If you’re serving this as part of a meal, keep the pairing simple and fresh.
A Greek white wine such as Assyrtiko works particularly well. Its crisp acidity balances the richness of the lentils and olive oil.
Alternatively:
- Sauvignon Blanc
- Pinot Grigio
If you enjoyed this recipe, be sure to check out some of my other posts such as this smooth Indian spiced lentil soup.
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