Greek Lentil Soup, also known as "Fakes," is a comforting, hearty, and nutritious dish that embodies the essence of Greek cuisine. This humble soup is not only rich in flavour but also packed with proteins, fibres, and essential nutrients, making it a perfect meal for any season.
Lentils, a staple in many Greek households, provide a hearty base for this soup, while the addition of vegetables, garlic, and olive oil contributes to its depth and complexity. This recipe offers an authentic taste of Greece, bringing together traditional ingredients and methods to create a delicious and wholesome dish.
Looking for other delicious recipes? You'll love my Mediterranean Beans and Salmon, or my Smashed Carrot Salad.
Jump to:
Why you need to make this Greek Lentil Soup recipe
- Nutritional Powerhouse: Greek Lentil Soup is loaded with protein, fibre, and essential vitamins and minerals, making it a highly nutritious meal that supports a healthy lifestyle.
- Easy and Versatile: This recipe is straightforward and can be adapted to suit your preferences. Whether you use chicken stock or keep it vegetarian with vegetable stock, it will always be delicious.
- Cultural Experience: By making this soup, you are embracing a piece of Greek culinary tradition. It’s a great way to explore new flavours and cooking techniques while enjoying a comforting and satisfying meal.
Ingredients
- Green Lentils: The star of this soup, green lentils are not only nutritious but also have a wonderful texture that holds up well during cooking. They are a great source of protein, iron, and dietary fibre, making them a valuable addition to any diet.
- Vegetables: The combination of red onion, celery, and carrot provides a flavourful and aromatic base for the soup. These vegetables are sautéed to bring out their natural sweetness and to create a rich, flavourful foundation.
- Garlic and Tomato Paste: These ingredients add depth and umami to the soup. Garlic is known for its health benefits and strong flavour, while tomato paste enhances the soup's richness and adds a slight tanginess.
- Bay Leaf: This herb infuses the soup with a subtle, earthy aroma that complements the other flavours.
- Olive Oil: Extra virgin olive oil is a cornerstone of Greek cuisine, known for its fruity flavour and health benefits. It adds a luxurious texture to the soup and ties all the ingredients together.
- Lemon Juice and Chilli Flakes: These are added just before serving to brighten up the dish and add a touch of heat, enhancing the overall flavour profile.
See recipe card for quantities.
Instructions
Soak the green lentils in water for 30 minutes
Sauté the aromatics in olive oil
Add the tomato paste and garlic and sauté for a further couple of minutes
Add the soaked lentils, bay leaf, stock and water and simmer for 25 - 30 minutes
Cooking tips for Greek Lentil Soup
Soaking Lentils: Soaking the lentils before cooking helps to soften them and reduces the cooking time. It also aids in better digestion.
Layering Flavours: Adding salt in stages as you sauté the vegetables helps to build a more complex flavour. Each layer of seasoning enhances the depth of the soup.
Simmering: Once all the ingredients are combined, simmer the soup gently. This allows the flavours to meld together and ensures the lentils cook evenly.
Adjusting Seasonings: Taste the soup towards the end of the cooking process and adjust the seasonings as needed. The lemon juice and chilli flakes added at the end provide a fresh, zesty contrast to the rich, hearty soup.
Substitutions
- Vegan/Vegetarian Option: While the recipe already calls for vegetable stock as an option, you can further enhance the vegan/vegetarian aspect by adding more vegetables such as spinach, kale, or zucchini. This not only adds more nutrients but also gives the soup a fresh, vibrant flavour.
- Gluten-Free Adaptation: The soup is naturally gluten-free as it primarily consists of lentils and vegetables. However, if you’re serving it with bread, make sure to choose a gluten-free option like a gluten-free sourdough or a gluten-free flatbread.
- Low-Sodium Version: For those watching their sodium intake, use a low-sodium vegetable or chicken stock and reduce the added salt. You can boost flavour with additional herbs and spices like rosemary, thyme, or a dash of smoked paprika.
Serving Suggestions
Greek Lentil Soup is traditionally served with a squeeze of fresh lemon juice and a sprinkle of chilli flakes. These additions brighten up the dish and add a refreshing kick. Pair the soup with buttery toasted sourdough or crusty bread for a complete meal. Using vinegar instead of lemon is also very common, as well as adding some thyme or oregano at the end.
Storage
Store any leftover Greek Lentil Soup in an airtight container in the refrigerator for up to 4 days. The flavours often deepen and improve as the soup sits, making it even more delicious the next day. To reheat, simply warm the soup on the stove over medium heat, adding a splash of water or stock if it has thickened too much.
To freeze the soup, let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stove. You may need to add a bit of water or stock during reheating to achieve the desired consistency.
Related
Looking for other recipes like this? Try these:
Greek Lentil Soup
Ingredients
- 2 cups (375g) green lentils
- 1 red onion finely diced
- 1 large celery stalk finely diced
- 1 large carrot finely diced
- 8 garlic cloves minced
- 2 tablespoon tomato paste
- 2 bay leaf
- 1 ½ litres chicken stock or vegetable stock
- 2 cups/500ml water
- 2 tsp sea salt
- 1 teaspoon pepper
- ¼ cup olive oil extra virgin
To serve
- 1 lemon juice
- chilli flakes
Instructions
- Add the lentils to a large bowl, cover with room temp water and let sit and soak for 30 minutes.
- Bring a large pot to medium heat with the olive oil. Add the onion with a big pinch of salt and sauté for 3 - 5 minutes.
- Add the celery and carrot with another pinch of salt (we are adding layers of seasoning as we go) and sauté for a further 3 - 5 minutes.
- Add the garlic and tomato paste with another pinch of salt and the pepper and sauté for another 2 minutes.
- Drain the soaked lentils, add them to the pot along with the bay leaf, stock and water. Bring to a simmer and simmer for 25 - 30 minutes until the lentils are cooked but not too soft. Have a taste and add extra seasonings as needed.
- Serve with a good squeeze of fresh lemon, chilli flakes and some buttery toasted sourdough. Enjoy!!
Leave a Reply