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Easy Greek brown lentil soup (Fakes)

This easy Greek brown lentil soup (fakes) is a simple and healthy one-pot recipe. It's traditionally served with thick slices of bread, olives, and pickles.

Course Gluten-free, Main Course, Soup, Vegan
Cuisine Greek, Mediterranean
Keyword Fakes, Greek, lentil, soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 509 kcal
Author The Hungry Bites


  • 1 pound 450-500 grams dried brown lentils
  • 4 - 5 cups water or vegetable broth (start with 4)
  • 1 large onion finely chopped
  • 1 garlic clove minced (or whole for more subtle flavor)
  • 1 medium carrot chopped
  • 2 bay leaves
  • 1/2 -1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 3 tablespoons olive oil
  • 1-2 tablespoons Balsamic vinegar or wine vinegar to taste
  • Salt and pepper to taste


  1. Transfer the lentils to a sieve or a colander and rinse very well. Transfer to a pot and add 4 cups of water (or vegetable broth), the onion, the garlic, the carrot, the bay leaves, the cumin, and the paprika. Bring to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes.
  2. Check the pot and add enough water to just cover the lentils (if you want them more soup-y you can add some more). Add the salt, the pepper, and the olive oil and cook for 20 – 25 more minutes or until the lentils are tender but not mushy.
  3. When the lentils are done, remove from the heat, taste and adjust the seasonings. Add the balsamic vinegar, stir and serve with bread, olives, and pickles.
  4. Eat!

Recipe Notes

Though traditionally vinegar is always used in Greek lentil soup, I don’t prefer it. If you’re not particularly fond of it, take a tablespoon of the soup and add a drop of vinegar. Taste and decide whether to use it or not.