Soups
Greek Lentil Soup – Fakés
Fakés is the ultimate Greek lentil soup - hearty, uncomplicated and seasoned just right with tomato, bay leaf and oregano. An honest pot for cool days that becomes particularly rounded with a little vinegar or lemon at the end.
Timing
- Preparation: approx. 10 minutes
- Cooking time: approx. 25-30 minutes
- Total: approx. 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 20 g
- Carbohydrates
- ≈ 41.7 g
- Fat
- ≈ 12 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large onion · ≈ 100.0 g
- 1 carrot · ≈ 80.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp olive oil · ≈ 40.95 g
- 300 g brown lentils · ≈ 300 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g brown lentils
- 1 large onion
- 1 carrot
- 2 cloves of garlic
- 400 g pureed tomatoes
- 1 l vegetable broth
- 3 tbsp olive oil
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt
- pepper
- optional: 2 tablespoons red wine vinegar to taste
- optional: lemon juice
- optional: parsley
Instructions
- Rinse the lentils briefly and set aside.
- Peel the onion and carrot, dice finely and chop the garlic.
- Heat olive oil in a large pot and sauté vegetables for 4-5 minutes.
- Add tomatoes, lentils, stock, bay leaves and oregano.
- Bring the soup to the boil and simmer over medium heat for 25-30 minutes until the lentils are soft.
- Remove the bay leaf and press the soup lightly or partially puree it, if desired.
- Season with salt and pepper.
- Finally, season with 1-2 tablespoons of red wine vinegar or the juice of half a lemon - this makes Fakés typically Greek-fresh. Serve with parsley.
