📝 About This Recipe
Fakes (pronounced FAH-khes) is the quintessential Greek comfort food, a thick and earthy lentil soup that has sustained Mediterranean families for generations. This recipe balances the deep, mineral notes of brown lentils with the sweetness of caramelized aromatics and the bright, essential finish of high-quality red wine vinegar. It is a humble masterpiece of Greek 'Lathera' cooking, where extra virgin olive oil is used generously to create a silky, rich texture that warms the soul.
🥗 Ingredients
The Base
- 500 grams Brown or Green Lentils (rinsed and sorted for small stones)
- 1/2 cup Extra Virgin Olive Oil (divided into two 1/4 cup portions)
- 1 large Red Onion (finely diced)
- 3-4 pieces Garlic Cloves (thinly sliced)
- 2 medium Carrots (finely diced)
- 1 large Celery Stalk (finely diced)
Aromatics and Liquid
- 1 tablespoon Tomato Paste (diluted in a little water)
- 1/2 cup Canned Crushed Tomatoes (or one large grated fresh tomato)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Dried Oregano (Greek wild oregano is best)
- 6-7 cups Water (boiling)
- to taste Sea Salt (added toward the end of cooking)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Essential Finish
- 2-3 tablespoons Red Wine Vinegar (plus more for individual serving)
👨🍳 Instructions
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1
Place the lentils in a large pot and cover with plenty of cold water. Bring to a rapid boil for 5 minutes; this helps remove impurities and makes them easier to digest.
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2
Drain the lentils into a colander and rinse them under cold running water. Set them aside while you prepare the flavor base.
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3
Wipe out the pot and return it to medium heat. Add 1/4 cup of the extra virgin olive oil.
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4
Sauté the diced onion, carrots, and celery (the 'mirepoix') for about 6-8 minutes until the onions are translucent and the vegetables have softened slightly.
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5
Add the sliced garlic and sauté for another 1 minute until fragrant, being careful not to let it burn.
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6
Stir in the tomato paste and cook for 2 minutes, 'toasting' it against the bottom of the pot to deepen the flavor.
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7
Add the blanched lentils back into the pot along with the crushed tomatoes, bay leaves, and dried oregano.
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8
Pour in 6 cups of boiling water. The water should cover the lentils by at least 2 inches.
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9
Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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10
Simmer gently for 35-45 minutes. Check the lentils occasionally; they should be tender but not disintegrating into mush.
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11
Once the lentils are cooked, add the sea salt and freshly cracked black pepper. Never salt lentils at the beginning, as it can make their skins tough.
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12
Stir in the remaining 1/4 cup of extra virgin olive oil and the red wine vinegar. This creates a beautiful emulsion and adds a bright acidity.
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13
Let the soup sit off the heat for 5-10 minutes before serving. This allows the flavors to meld and the consistency to thicken perfectly.
💡 Chef's Tips
Use small brown or green lentils (Lentilles Vertes) rather than red lentils, as red lentils will dissolve too much for this specific style. Don't skip the initial 5-minute boil and drain; it results in a much cleaner-tasting soup and clearer broth. Always use the best quality Extra Virgin Olive Oil you can find; in Greek cooking, the oil is a primary flavoring ingredient, not just a cooking medium. If the soup becomes too thick, add a splash of boiling water at the end to reach your desired consistency. The vinegar is non-negotiable! It cuts through the earthiness of the lentils and brings the whole dish to life.
🍽️ Serving Suggestions
Serve in deep bowls with a generous block of creamy Feta cheese on the side or crumbled on top. Accompany with crusty sourdough bread or warm pita to soak up the flavorful broth. A side of Kalamata olives and salt-cured sardines or anchovies provides the perfect salty contrast. Offer extra red wine vinegar at the table for those who prefer a tangier soup. A crisp glass of Assyrtiko or a light Greek rosé pairs beautifully with the earthy tones of the dish.