Fakes is a Greek lentil soup that is hearty, delicious and very economical. This is a simple dish to make and keeps well in the freezer. Adding rice to the soup makes it go a long way and is a perfect example of how just a few inexpensive ingredients come together to make a meal that feeds a crowd.
My dad’s secret to keeping this soup light is to drain the first water that boils from the lentils. It makes all the difference.
My mom and dad do not always add rice to their lentil soup. They usually add some rice on the second day. This almost turns this into a new meal and it’s a wonderful way to serve leftovers. Serve the fakes drizzled with some olive oil and some vinegar for and a chunk of feta cheese on the side. Delicious!
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Greek Lentil Soup (Fakes)
Fakes is a Greek lentil soup that is hearty, delicious and very economical. This is a simple dish to make and keeps well in the freezer. Adding rice to the soup makes it go a long way and is a perfect example of how just a few inexpensive ingredients come together to make a meal that feeds a crowd.
Ingredients
- 1-pound dry lentils (green or brown)
- ¼ cup olive oil, plus more for serving
- 2 carrots, diced
- 1 small onion, finely chopped
- 3 bay leaves
- 3 garlic cloves, chopped
- 15 ounces canned tomatoes, pureed
- Salt and black pepper, to taste
- 1 teaspoon dried crushed oregano or more
- Vinegar, for serving
- ½-3/4 cup rice
Instructions
- Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.
- Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.
- Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.
- You may add more water to the pot if needed and adjust the seasoning accordingly.
- Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.
- To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.
- Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!
How many people does this recipe serve?
Very tasty indeed just like all the delicious recipes here! Thanks Dimitra for sharing with us sooo many fabulous recipes.
I can’t believe I was able to find a recipe for fakes Greek lentil soup. I used to eat it as a child growing up in a Greek family…have not had it since and now I am 71 years old.. thanks for making it possible for me to make it at home even after 60 years with no FAKES…N. Ath
Could you show me how to work with Katifi with Eggplant receipe
I decided to follow your tradition, but I don’t understand to get to the second day, adding the rice. It’s too delicious and popular & won’t last past first day w my family. All came back for seconds and thirds. Barely a spoonful of left over. Family loved this soup. And the touch of vinegar and oil – genius.