Greek Lentil Soup for the Soul: Healthy and Hearty

Greek lentil soup, also known as Fakes soupa, is a traditional dish in Greek cuisine. It is a simple, hearty, and nutritious soup that is perfect for cold winter days.

CategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 2 tbsp Olive Oil
 1 Medium Onion, Chopped
 2 Carrots, Chopped
 2 Celery Sticks, Chopped
 2 Garlic Cloves, Thinly Sliced
 2 Bay Leaves
 ¼ tsp Red Chilli Flakes
 1 tsp Cumin Powder
 1 cup Green Lentils, Washed and Soaked for 2 hours
 500 ml Vegetable Stock
 400 g Canned Tomatoes
 500 ml Water
 Salt, To Taste
 ¼ tsp Black Pepper Powder

1

Heat olive oil in a large pot over medium heat.

2

Saute the onion, carrot, and celery for 4-5 minutes until softened.

3

Add the garlic cloves, bay leaves, red chili flakes, and cumin powder. Mix everything together.

4

Add the green lentils, vegetable stock, canned tomatoes, and water. Mix everything together.

5

Cover the pot and simmer over low heat for 45 minutes.

6

After 45 minutes, check if the lentils are cooked and give everything a final mix.

7

Season the Greek lentil soup with salt and black pepper. Mix everything together and serve.

Ingredients

 2 tbsp Olive Oil
 1 Medium Onion, Chopped
 2 Carrots, Chopped
 2 Celery Sticks, Chopped
 2 Garlic Cloves, Thinly Sliced
 2 Bay Leaves
 ¼ tsp Red Chilli Flakes
 1 tsp Cumin Powder
 1 cup Green Lentils, Washed and Soaked for 2 hours
 500 ml Vegetable Stock
 400 g Canned Tomatoes
 500 ml Water
 Salt, To Taste
 ¼ tsp Black Pepper Powder

Directions

1

Heat olive oil in a large pot over medium heat.

2

Saute the onion, carrot, and celery for 4-5 minutes until softened.

3

Add the garlic cloves, bay leaves, red chili flakes, and cumin powder. Mix everything together.

4

Add the green lentils, vegetable stock, canned tomatoes, and water. Mix everything together.

5

Cover the pot and simmer over low heat for 45 minutes.

6

After 45 minutes, check if the lentils are cooked and give everything a final mix.

7

Season the Greek lentil soup with salt and black pepper. Mix everything together and serve.

Notes

Greek Lentil Soup

Greek lentil soup is usually served with a drizzle of extra virgin olive oil and red wine vinegar. It can also be served with a slice of crusty bread, feta cheese, or Greek yogurt.

This soup is not only delicious but also highly nutritious. Lentils are a great source of protein, fiber, and various vitamins and minerals. They are also low in fat and calories, making this soup a healthy and satisfying meal option.

Tips

  • Rinse the lentils thoroughly before cooking to remove any debris or impurities.
  • To save time, you can use pre-cooked lentils instead of dry lentils. Just add them to the soup during the last 10 minutes of cooking.
  • Use a good-quality vegetable or chicken stock for the soup. Homemade stock will give the soup the best flavor, but store-bought stock will work in a pinch.
  • If you like a thicker soup, you can blend some of the soup in a blender or food processor and then add it back to the pot.
  • Serve the soup with a dollop of Greek yogurt or sour cream on top for added creaminess and flavor.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.

FAQs

Q: Can I use other types of lentils instead of green lentils?
A: Yes, you can use brown or red lentils if you prefer. Keep in mind that different lentils have different cooking times, so adjust the cooking time accordingly.

Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, or until the lentils are cooked.

Q: Can I freeze leftover soup?
A: Yes, leftover soup can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

Skip to content