Description
Fakés Soupa is a classic Greek lentil soup made with earthy lentils, aromatic vegetables, olive oil, and red wine vinegar. It’s a hearty, vegan, one-pot meal bursting with Mediterranean flavor.
Ingredients
1 1/2 cups dried brown or green lentils, rinsed
1 medium onion, finely chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup olive oil
6 cups water or vegetable broth
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons red wine vinegar (plus more for serving)
Optional: crushed red pepper flakes, fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until softened and fragrant.
- Stir in the garlic and tomato paste, and cook for 1 minute.
- Add the lentils, water or broth, bay leaf, oregano, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30 to 40 minutes until lentils are tender.
- Remove the bay leaf and stir in the red wine vinegar.
- Taste and adjust seasoning as needed.
- Serve with a drizzle of olive oil, a splash of vinegar, and optional garnish of parsley or red pepper flakes.
Notes
For extra heat, add crushed red pepper flakes during cooking.
Stir in chopped spinach at the end for added color and nutrients.
Blend a cup of the soup and mix it back in for a thicker texture.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Reheat with a splash of water or broth as the soup thickens over time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
