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Greek Lentil Soup (φακές)
In Soups

Greek Lentil Soup (φακές)



φακές

Get this recipe and more on my website: http://www.dimitrasdishes.com/blogrecipes/fakes-lentil-soup

1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
 
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
Enjoy!

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47 Comments

  2. Helen Anagnostopoulou

    This is one of my favorite meals and everybody here in Greece makes it almost every week. Now don't take this the wrong way and I know it's all a matter of personal taste but what your husband does is NOT strange. What IS strange is the fact that you don't put vinegar in lentil soup. Traditionally, that's how they are served.

  3. mycorners

    Will definitely try this and thank you for sharing! Can you share your version of Imam recipe in future video?!

  4. Tanya Vav

    I'm definitely gonna make this because I love Fakes soup. You forgot to put 2 tbsp of tomato paste. When I used to make this with a 1/2 lb lentils, I put 1 tbsp of tomato paste.

  6. Panagiotis Papotis

    Nice vid and authentic recipe. Next time you can throw in some bay leeves, that is how we cook it in northern Greece. Keep them vids coming!

  7. Kirsten Stüben

    I‘ve just finished cooking this soup, a huge pot of it because I am going to freeze part of it. Cook once, eat three times – that’s my motto! 😉 It tastes delicious, can’t wait till it’s dinner time here in Germany. I have a pic, but I have no idea how to post it here.

  8. Christina

    Looks delicious. I add red wine vinegar in the end as it gives just the right taste. ❤

  9. Leanne H

    Yes, vinegar! My Greek in-laws always put vinegar when they make beans for both taste and it helps it be less gassy.

  10. Dimosthenis Stamatiou

    That's close to how I cook fakes tbh, though I mix in the additional vegetables that go into fasolada and a florina pepper, as well as half a demitasse cup of balsamic vinegar while it's cooking (that's the name for ellinikos cups, right?).

    Edit: Try the lemony version they make in sterea ellada, it's easier to eat when the weather is getting hot. The ancient-style recipe is pretty good too, if you have quality oregano still on the stem, there's a video on it called fakes egglouvis (don't need to have the laukada variety of lentils ofc).

  12. ACatsLife (PisicasLife)

    I made this soup last Sunday in my instant pot. It was so good. I just pressure cooked it for 15 minutes. I also made it Weight Watchers friendly by only using 1 tablespoon of olive oil. Keep up the great work. 🙂

  14. DAVON D

    vinegar is good but i love the taste of lemon or lime IF on hand over vinegar but its all good

  16. Karen Peterson

    I've made this soup and it turned out great. Check out her roasted butternut squash soup; it's a real winner! Dimitra's deliver pleasant w/easy instructions. Appreciate her leaving recipe links.

  18. the mysterious -_-

    NOT ONLY YOUR RECEPIES ARE VERY GOOD YOU ARE VERY NICE SWEET AND VERY WELL MANNERED…. I WISH VERY NICE HAPPY NEW YEAR WITH LOTS OF HEALTH AND SUCCESS…. GOD BLESS U…M

  20. Will Mike

    Would I use white distilled vinegar or apple cider vinegar? Thank you for posting this Dimitra !!!!

  27. ok billy

    I'm told you should add the salt at the end, also to vegetable stock also celery, i also let the lentils sit in cold water for 8 hours to soften before cooking, what are your thoughts?

  28. Paris Ts

    Nice recipe Dimitra as always. One of the frequent dishes my mother used to cook for us on Wednesdays or Fridays, which are fasting days for Orthodox Christians anyway, the vegan version. Strangely enough this is one of the dishes that most small children love! So I suggest people do this for their children, it's healthy, tasty and good for kids and everybody!

  38. Kelly Lorang

    This looks so yummy! 😋If I was to add vinegar to it, what type of vinegar do you recommend? Also, when is the vinegar added? At the end? Thank you.

  39. Dean Plassaras

    Dimitra has a light touch and a very smooth approach to cooking, making her ideal to follow in cooking instructions. The same simple dish by Akis, who is a bit of a showman – nothing wrong with the show business btw – fills you with anxieties of performance. Under Dimitra's direction, everything feels natural and the way it should be. A big thumbs up!

  40. John Lennon

    Looks great but when you put the water in, put the water into the sauce can to wash out more of the sauce for even more flavor. You have a lot of sauce that is left in the can and by putting the water into the can, swish it around then put it into the pot. Old italian way of using canned sauce….great video though!

  43. Tassie Girl

    I just saw your red lentil soup recipe thinking thats what i bought, nope french green ones and decided to see if you had a similar recipe. You do fantastic i can go ahead and make this tomorrow.

  44. Theo

    Dimitra your soup looks delicious but let me tell you a secret about lentils. If such an Iron filled legume is boiled in water with salt..it hardens up ! So please try bringing your soup to the boil with NO SALT until the end when you turn off the heat. You will notice a huge difference !

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