Greek Lentil Soup (Fakes Soupa) Made Simple and Delicious

Healthy Food That Actually Satisfies

This Greek Lentil Soup (Fakes Soupa) is one of those easy Mediterranean recipes that feels simple yet deeply satisfying 🍲. It’s made with pantry staples like lentils, olive oil, and vegetables — the kind of honest food Louise and I love to cook in our Umbrian kitchen.

Rich in fiber and plant protein, this soup supports a balanced diet and keeps you nourished for hours. It’s naturally low in saturated fats and full of Mediterranean flavor from oregano, bay leaves, and a splash of red wine vinegar.

What we love most is how quick it is to prepare — perfect for busy weeknights when you want something wholesome without fuss.

Serve it with crusty bread, olives, and a sprinkle of feta for a cozy, heart-healthy bowl that brings a taste of Greece to your table 🇬🇷✨.

Ingredients

Full ingredients and substitutions are in the recipe box below.

• Lentils: We use canned lentils to make this Greek recipe weeknight-friendly and ready in under 30 minutes. For a firmer bite, use dried green or brown lentils instead — just cook them in boiling water first until tender, about 30 to 45 minutes.
• Olive oil: extra virgin olive oil gives this Mediterranean lentil soup its signature richness. Substitute avocado oil if you prefer a lighter option.
• Onion and leek: these add sweetness and body. If you don’t have leeks, double the onion or add a shallot.
• Carrots: bring color and mild sweetness. Substitute diced celery or sweet potato for a twist.
• Garlic: grated or finely chopped garlic builds depth. Try roasted garlic for a mellow flavor.
• Tomato paste and crushed tomatoes: together they make the broth rich and hearty. Substitute with tomato purée or diced fresh tomatoes.
• Bay leaves and oregano: classic Greek seasonings. Replace with thyme or Italian herbs if needed.
• Vegetable broth: choose low-sodium for a lighter, heart healthy soup. You can also use homemade stock for extra depth. Chicken broth works well too.
• Red wine vinegar: brightens and balances flavors. Lemon juice works as a fresh substitute.
• Feta cheese: optional for serving — or try crumbled low-fat Greek yogurt or Skyr for a creamy, high-protein touch.

How to Make Greek Lentil Soup

Step 1 – Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, leek, carrot, and a pinch of salt. Cook for about 5 minutes, stirring often, until the vegetables are soft and fragrant. This slow sauté builds the rich base flavor you’ll find in many easy Mediterranean recipes.

Step 2 – Toast the Aromatics

Stir in grated garlic, red pepper flakes, tomato paste, and bay leaves. Toast everything for about a minute, just until the tomato paste darkens slightly and smells sweet and savory. This step gives your soup a deeper, homemade taste.

Step 3 – Simmer the Lentils

Add the drained and rinsed lentils (or cooked lentils), crushed tomatoes, oregano, broth, salt, and black pepper. Stir well and bring to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup thickens and the flavors blend beautifully.

Step 4 – Finish and Serve

When the soup reaches your desired consistency, stir in the red wine vinegar. Taste and adjust with more salt or pepper if needed. For a creamier texture, blend a cup or two and stir it back in. Serve warm with crusty bread, a drizzle of olive oil, and a few chunks of feta cheese.

Tips

• Want to reduce sodium? Rinse canned lentils and feta cheese before using, and pick canned tomatoes, tomato paste, and vegetable broth labeled “no salt added” or “low sodium.” You can even use half broth and half water to keep the soup flavorful but lighter on salt.
• Use good olive oil: high-quality extra virgin olive oil makes all the difference in flavor and gives this olive oil lentil soup its authentic Mediterranean taste.
• Don’t skip the vinegar: that final splash of red wine vinegar brightens the soup and balances the richness of the lentils.
• Let it simmer gently: slow simmering helps the flavors blend, making it taste like a traditional Greek soup even when you use canned lentils.
• Adjust the texture: if you prefer a thicker consistency, blend a cup of soup and stir it back in.
• Season in layers: add a pinch of salt early and adjust again before serving — it brings out the natural sweetness of the vegetables.
• Finish with freshness: a drizzle of olive oil and a sprinkle of oregano or feta before serving make this a healthy lentil soup recipe that feels complete.
• Serve it simply: pair with crusty bread, olives, or a fresh salad for a balanced Mediterranean meal.
  

Frequently Asked Questions

Can I use dried lentils instead of canned?

Yes, absolutely. Dried brown or green lentils work beautifully — just cook them separately until tender before adding. Using canned lentils keeps this a quick lentil soup, perfect for busy weeknights.

How can I make the soup thicker?

Is this soup good for meal prep?

Can I skip the vinegar?

Does this fit into a Mediterranean-style eating plan?

More Easy Lentil Recipes

Greek Lentil Soup (Fakes Soupa)

This Greek Lentil Soup is a quick, healthy, and hearty meal packed with Mediterranean flavor. Made with simple pantry ingredients, it’s rich in fiber, low in cholesterol, and full of comforting goodness — the perfect wholesome bowl for busy weeknights.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: –+ people

Course: Main Course

Cuisine: Greek

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