Greek Lentil Soup

Greek Lentil soup, lentil soup, healthy vegan lentil soup, easy lentil soup

5 from 7 reviews

Looking for an excellent, quick,  dinner idea?

Greek Lentil soup Fakes, as it’s known in Greek, is a tasty, easy-to-make recipe is yumminess in a bowl! I grew up in a soup-eating family, my dad would make fresh homemade soup on a daily basis for his restaurant. You name it, he made it! One of my favorites was lentil soup, which is also traditional as part of Greek cooking and known in many parts of the world. Lentils are legumes and pack a wallop of nutrition and fiber. I love a bowl of soup all year long, and lentil soup is one of my staples. Here’s the recipe


  • 16 ounces dry brown lentils
  • 3 tablespoons olive oil 
  • 23 large carrots chopped
  • 2 stalks of celery chopped
  • 1 large onion chopped
  • 4 cloves of garlic chopped
  • 3 bay leaves
  • 2 tablespoons tomato paste
  • 8 cups of water
  • salt and pepper to taste


Clean and sort the lentils, I use a metal sieve and run water over them. Set aside In a large pot, heat the olive oil on medium-high heat, and add the onion, carrots, and celery, Saute for a couple of minutes, add the chopped garlic.  Continue stirring for another minute or two, do not let the garlic brown or it will become bitter.  Add the water, lentils, bay leaves to the pot, and bring to a boil, then turn down the heat and simmer.  Add the tomato paste, salt, and pepper, stir,  and continue cooking till lentils are tender about 20-25 minutes. 


I like a lot of garlic so I also add a tablespoon or two of granulated garlic to the water.  Lentil soup also freezes well, so I always make a double or triple batch.  Once cooled I store it in a ziplock freezer gallon bag in the freezer.  Greeks often use a good splash of white or red wine vinegar in each bowl of soup. Do not add to the pot, just to each serving bowl is desired.

Keywords: Greek Lentil Soup, Vegan, Vegetarian, healthy, quick, easy fast dinner,