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a bowl of Greek lentil soup

Greek Lentil Soup - "Fakes"

A recipe for traditional Greek lentil soup served with red wine vinegar. It's simple to prepare and makes a perfect quick lunch. Serve it with some salty olives and make sure you have plenty of bread on hand!
Course Main Course
Cuisine Greek
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 serves
Calories 321kcal
Author Peter G


  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 2 cloves garlic finely chopped
  • 250 grams brown lentils rinsed and washed off any debris
  • 250 ml tomatoes puréed/grated/canned
  • 1 litre water can substitute with stock
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • red wine vinegar to serve


  • Heat the olive oil in a large pot. Add the onions, carrot and celery and sauté until translucent. Add the garlic and stir again.
  • Add the lentils, stir, followed by the water, tomatoes and bay leaves.
  • Let the lentil soup come to a boil on medium-high heat — skim off any impurities that rise to the top —cover and then bring it down to a simmer.
  • Allow the soup to cook for 45 mins.
  • Serve the fakes with red wine vinegar sprinkled on each serving, a side of olives and bread.



Calories: 321kcal | Carbohydrates: 46g | Protein: 17g | Fat: 8g | Saturated Fat: 1g