Φακές Σούπα / Fakes Soupa (Greek Lentil Soup)

Greek Fast With Oil Published April 10, 2026

If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup, and most make it the same way: lentils, bay leaf, garlic, a splash of vinegar, and the best olive oil available. It is Wednesday and Friday food, fasting food, poor-man's food, and deeply good food — all at once.

The vinegar stirred in at the end is what makes this Greek rather than just lentil soup. It is the defining flavor, and you should be generous with it.

FASTING LEVEL: Fast With Oil (omit oil for strict days)
SERVINGS: 6
TIME: 45 minutes

INGREDIENTS

- 2 cups brown or green lentils, rinsed and picked over
- 80ml extra-virgin olive oil (omit for strict days)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons tomato paste
- 7 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Red wine vinegar, for serving (at least 1 tablespoon per bowl)
- Raw onion, finely diced, for serving (optional, traditional)
- Olives, for serving

METHOD

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic, carrots, and celery and cook for another 3 minutes. (For strict days: sweat the vegetables in water, covered.)

2. Add the tomato paste and stir for 1 minute until it darkens and becomes fragrant.

3. Add the lentils, water, bay leaves, oregano, and cumin. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the lentils are very tender. Some will break down and thicken the soup naturally.

4. Remove the bay leaves. Season generously with salt and pepper. The soup should be thick — somewhere between a stew and a soup.

5. Serve in bowls with a heavy hand of red wine vinegar poured directly over the top. Drizzle with additional olive oil if fasting level permits. A small bowl of diced raw onion on the side is traditional, as are kalamata olives and bread.

NOTES

- Greek monasteries often serve this with a side of olives and raw onion. The combination sounds austere but is remarkably satisfying.
- A small dried chili or a pinch of red pepper flakes in step 1 adds warmth.
- Do not use red lentils here — they will disintegrate into mush. You want brown or green lentils that hold some shape.
- This reheats perfectly. Make a large batch on Sunday and eat it through the week.
- Keeps refrigerated for 5 days. Freezes well for 3 months.