Fakes Soupa

Traditional Greek fakes soupa is a hearty, nourishing soup made primarily with brown or green lentils simmered in a tomato base. Key aromatics include diced onions, carrots, and celery, heavily flavored with extra virgin olive oil, garlic, and dried bay leaves. Many regional recipes also incorporate a pinch of dried oregano for an earthy finish.

Fakes soupa is traditionally served warm in deep bowls, generously drizzled with high-quality extra virgin olive oil and raw red wine vinegar. The vinegar is an essential condiment, as its acidity perfectly cuts through the earthy richness of the lentils. It is almost always accompanied by crusty bread, feta cheese, and Kalamata olives.

Unlike many other dried legumes, brown and green lentils do not strictly require soaking before being cooked into fakes soupa, making the dish relatively quick to prepare. However, a brief rinse and check for small stones is always necessary. Some cooks prefer to soak them for an hour to slightly reduce the cooking time and improve digestibility.

Yes, in its most traditional form, Greek lentil soup is completely vegan, relying entirely on plant-based ingredients and olive oil for its rich flavor profile. The soup naturally thickens as the lentils break down during boiling, removing the need for dairy thickeners. Diners who are not vegan often add a side of feta cheese or a dollop of Greek yogurt to their individual bowls.