Greek Lentil Soup (Fakes) Recipe
Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
I made this 3x always excellent. The first time I didn’t have red wine vinegar so I used balsamic. The 2nd time I used the red wine vinegar. I actually prefer the soup with balsamic better. Only thing I added was a little cauliflower. Great recipe I’ve shared it with many extended family they love it too.
Whole family enjoyed this...simple and tasty! I substituted fresh herbs. Do NOT skip the finish with olive oil and red wine vinegar! I served it with thin-sliced batard and calabrese salami.
The soup was delicious and my husband is already asking for me to make it again soon. The only changes I made was to use chicken broth instead of water and to add ham. Delish!
Didn't take very long to make, I doubled the recipe as it sounded very good, that without a doubt was, enjoying it with my wife and friend who BTW is Greek and we all agreed. The next day we ate it again, which after most soups, turned from very good to excellent. Thank you.
SO DELICIOUS. Even my mom raved (NO small feat!) I had made fakes before, but it was never this good. I think it was the tomato paste that made it taste more authentic and took it to a new level. A couple small tweaks: Doubled the recipe. I added an extra 2C of water because it got ridiculously thick. A little squeeze of fresh lemon juice for brightness. Anytime I sauté onion or garlic, I ALWAYS deglaze tha pan with a little white wine to get that nice toasted flavor off the pan. Also, I waited to add the carrots until it was almost time to deglaze so they wouldn't turn to mush. I used fresh garden herbs instead of dried: lots of oregano, a little sprig of rosemary and a tiny bit of thyme. Dash of paprika. Simmered on very low for 3 hours beyond recommended time. Again, so fabulous! Thanks for this recipe!
This is a great cold weather soup. It's filling & delicious. I didn't have rosemary, so I omitted it, but stuck to the recipe other than that. I agree with other reviews I have read, the red wine vinegar & olive oil are a great addition to the soup. My husband typically frowns on lentils, but he ate every bite of his soup & kept saying how delicious it was! This is a keeper.
This is possibly the best soup I've ever eaten in my entire life. I'm a big fan of soup and also lentils and I made this exactly according to the recipe except I added 1 stalk of celery to the starting mirepoix just because I have extra from a bunch I'm trying to use up, used a pretty sparing amount of salt (for me anyway) and it's absolutely divine. I actually can't believe how good something so simple is. It's also super easy to make. The hardest part of the whole recipe was the fact that I didn't have ground oregano or rosemary so I had to take the dried whole leave versions that I had in my pantry and grind them up. Thanks so much for this recipe! This is going in my regular rotation for sure.
Used instant pot. After precooking lentils for 10 minutes I sautéed veggies. Pressure cooked on high for 4 minutes after adding lentils and water and then another 8 minutes after adding tomato paste. There was not a drop left of the soup. My family of four ate it all!