Γεια σας (Yia sas) fellow food enthusiasts! Today, let’s delve into the heart of Greek cuisine with a classic recipe that warms the soul and satisfies the appetite – Traditional Greek Lentil Soup, or Fakes Soupa.
I can’t imagine of anything better than a rustic and homely Greek lentil soup (fakes soupa) for a cold winter’s day. Healthy, easy and extra comforting, fakes soupa is with no doubt a trademark dish that has nourished generations! This is the traditional recipe for Greek lentil soup, for you to recreate this delicious traditional delight from scratch!
Greek lentil soup (Fakes soup) is one of the most popular winter Greek dishes, and with good reason! High in nutritional value, simple to prepare with an exquisite taste, this traditional Greek dish is the best way to promote healthier eating habits for you and your family!
Facts on fakes soupa
- Nutritional Powerhouse: Fakes Soupa isn’t just a tasty meal; it’s a nutritional powerhouse. Lentils, the star ingredient, are rich in protein, fiber, and essential vitamins and minerals, making this soup both hearty and healthy.
- Versatile and Adaptable: One of the beauties of Fakes Soupa lies in its versatility. While the basic recipe remains consistent, Greek households often add their own twist, incorporating various herbs, vegetables, or even a splash of red wine vinegar for that extra tangy kick.
- Vegetarian Delight: As a predominantly plant-based dish, Fakes Soupa holds a special place in the hearts of vegetarians and vegans alike. Its robust flavors and satisfying texture make it a favorite choice for those seeking meatless alternatives.
- Budget-Friendly: In addition to its nutritional value, Fakes Soupa is also a budget-friendly option. Lentils are affordable and readily available, making this soup a perfect choice for families looking to enjoy a wholesome meal without breaking the bank.
Origin and History On Greek Lentil Soup (Fakes Soupa)
Fakes Soupa has deep roots in Greek culinary heritage, with lentils, a staple in the Mediterranean, cultivated in Greece for centuries. These versatile legumes thrived in various climates and soil conditions, making them essential to sustaining populations throughout history.
Although the precise origins of Fakes Soupa are unclear, it has been a part of Greek cuisine for generations. Likely born as a humble peasant dish, the soup was made with readily available ingredients from the Greek countryside. Over time, it evolved, with regional variations adding their unique touch.
In Greek culture, lentils hold more than just culinary importance. Traditionally eaten during New Year’s celebrations, lentils symbolize prosperity and good luck for the coming year. As a result, Fakes Soupa not only nourishes but also represents hope and abundance in Greek homes.
Today, Fakes Soupa remains a cherished classic, loved for its simplicity, versatility, and rich flavor. Whether served as a warming meal on a cold winter’s day or as a hearty appetizer at a festive gathering, it embodies the spirit of Greek hospitality and culinary tradition.
Recipe Notes For Fakes
- Lentils: Traditional Greek Lentil Soup typically uses brown or green lentils. Both varieties hold their shape well when cooked, creating a hearty texture. Brown lentils have a slightly earthier flavor, while green lentils offer a mild taste. Both are excellent sources of protein and fiber, making the soup nutritious. Use either type based on your preference or availability.
- Olive Oil: Extra virgin olive oil adds richness and depth. It’s a key ingredient in the Mediterranean diet, offering monounsaturated fats and antioxidants. Drizzle high-quality olive oil over the soup before serving for a bold flavor and aromatic finish. Adjust the amount to suit your taste for richness.
- Vinegar: A splash of vinegar enhances the soup’s flavor. Add it after cooking the lentils and seasoning the soup. Red or white wine vinegar works best. Start with one tablespoon, taste, and adjust as needed. Vinegar balances the soup’s richness with tangy acidity. Add gradually, as it’s easier to increase the amount than reduce it.
- Tomato Broth: The tomato paste is essential. It creates the rich, flavorful base that makes this soup so delicious.
- Onion, Garlic, and Carrots: Sautéing these ingredients at the start adds depth. Cook them for about five minutes to release their flavors.
- Bay Leaf: This herb is a classic addition to Greek lentil soup. A single bay leaf gives a subtle, earthy aroma. Add it while the soup simmers, and remove it before serving. Fresh bay leaves work best, but dried ones are also effective.
- Oregano: This staple Mediterranean herb adds a savory aroma. Use dried oregano during cooking or fresh oregano at the end for a bright finish.
- Carrots: They bring natural sweetness and vibrant color. Dice them into small pieces before adding to the soup. Carrots enhance texture and nutrients, offering beta-carotene, fiber, and vitamins.
Greek Lentil Soup Key Preparation Tips
You need to prepare the lentils before making the soup in order for them to soften up and become deliciously creamy in the end. There are two ways to do this.
You can either wash and soak them in water for 2 hours before starting the soup, or you can add them to a large pan with water and cook them on high heat until the water boils and then drain the water. Skipping this all important step will make your lentils stay quite hard in the soup!
Another traditional Greek flavouring that I love to use in my Greek lentil soup is bay leaves! I love how the bay leaf infuses a deliciously earthy aroma to the soup, so I always add a couple of dried ones and let my soup simmer until done. Don’t forget to remove them before serving!
What about the vinegar? Do you need to add red wine vinegar to your lentil soup? It might seem strange to add vinegar to a soup but it is highly recommended! Vinegar helps to add some acidity to the soup and to offset the earthy flavor of the lentils. So I would definitely recommend getting some and adding it for that authentic Greek flavor!
In Greek culture, food is not just sustenance; it’s a celebration of life and togetherness. So, gather around the table, share stories and laughter, and enjoy this traditional Greek Lentil Soup with loved ones. Kalí órexi! (Enjoy your meal!)
Traditional Greek Lentil Soup
Ingredients
- 500 g brown lentils
- 8 cups of water
- 2 small red onion chopped
- 2 cloves of garlic finely chopped
- 2 carrots diced, optional
- 2 bay leaves
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 1 fresh tomato grated
- 1 tbsp red wine vinegar
- 1 tbsp oregano optional
- salt and pepper to taste
Instructions
Prepare the Lentils
- Rinse the brown or green lentils thoroughly under cold water. Drain and set aside.
- Place lentils into a separate pot of cold water. Bring to a boil, cook about 10 minutes, then drain. Set lentils aside.
Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 diced onion, 2 minced garlic cloves, and 2 diced carrots.
- Sauté for about 5 minutes, until the vegetables soften and become fragrant.
Add Tomato Base
- Stir in 2 tablespoons of tomato paste. Cook for 1-2 minutes, allowing the paste to caramelize slightly.
Add Lentils and Liquids
- Add the boiled lentils to the pot.
- Pour in 8 cups of water or vegetable stock. Stir well.
Season the Soup
- Add 1-2 bay leaves, 1 teaspoon dried oregano, and salt and pepper to taste.
Simmer
- Bring the soup to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
Adjust Seasoning
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or oregano if needed.
Optional: Add Vinegar
- Stir in 1 tablespoon of red or white wine vinegar for a tangy finish. Adjust to taste.
Serve
- Ladle the soup into bowls. Drizzle with high-quality extra virgin olive oil. Serve warm with crusty bread.
