• 6 cups of water
  • 1 cup lentils, rinsed and dried
  • 1/2 cup olive oil
  • 6-8 cloves of garlic, minced
  • 3 bay leaves, whole
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 stick of celery, sliced
  • 1 6 ounce can of tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons red wine vinegar
  • crumbled feta cheese (optional)

Greek Lentil Soup also known as Fakes (pronounced ‘Fah-kehs’) is a staple in the Greek kitchen, and an especially filling meal. It is commonly served during the many days of Greek Orthodox Lent because it lacks any meat or dairy ingredients. In today’s terms, it is a vegan dish, an incredibly hearty, filling vegan dish. The lentils provide a large amount of protein, which is a much needed nutrient during the many weeks of lent.

As a kid I always liked this recipe because of the slightly bitter bite at the end. Just be careful with how much vinegar you put in at the end, as too much the recipe will start to taste bland, too much and it will become inedible.


  1. In a large pot, mix olive oil, tomato paste, garlic and onion.
  2. Sautee over medium heat for 5 minutes, or until onions begin to soften.
  3. Add water, lentils, carrots, celery, bay leaves, salt, pepper and oregano. Stir until blended.
  4. Bring to a boil, lower heat and simmer for 45 minutes, covered
  5. Remove from heat and add vinegar mixing until desired bitterness has been reached.
  6. Serve hot and add crumbled feta cheese if desired .

Cook’s Notes:

There are quite a few varieties of lentils available in the market today, and they all cook quickly and with minimal difficulty. No matter where they come from, I always pour the dried lentils onto a white plate and search through them to make sure that a little stone has not slipped through. They I put them in a colander and wash them with cold water before starting the recipe.