Greek Lentil Soup with Olive Oil and Vinegar

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Fakes is the everyday lentil soup of Greek kitchens: humble brown lentils simmered with onion, carrot, and tomato paste in generous Greek olive oil, then finished with a sharp splash of red wine vinegar. It is hearty, inexpensive, deeply savory, and traditionally served with crusty bread and a slab of feta.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 36 gCarbs
• 12 gFiber
• 5 gSugar
• 13 gProtein
• 520 mgSodium
• 720 mgPotassium
• 55 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lentils

• 1 cup (200 g) brown or green lentils, picked over and rinsed
• 6 cups water or low-sodium vegetable broth
• 1 dried bay leaf

For the sautéed base

• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 medium carrot, diced small (about 3/4 cup)
• 4 large garlic cloves, minced
• 1/4 cup (60 ml) extra-virgin Greek olive oil
• 2 tbsp tomato paste
• 1 1/2 tsp dried Greek oregano

To season and finish

• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp red wine vinegar, plus extra at the table
• Crumbled feta and chopped flat-leaf parsley, for serving (optional)

Directions

1. Pick over the lentils carefully to remove any small stones or debris, then rinse under cold running water until the water runs clear; drain well.
2. Heat the olive oil in a heavy soup pot over medium heat. Add the chopped onion, carrot, and a small pinch of salt and cook, stirring often, for 6 to 8 minutes until the vegetables are soft and lightly golden at the edges.
3. Stir in the minced garlic, tomato paste, and oregano and cook for 1 to 2 minutes, pressing the tomato paste against the bottom of the pot, until everything is fragrant and the paste turns a deeper brick-red color.
4. Add the rinsed lentils, bay leaf, and the water or broth. Raise the heat and bring to a brisk boil, skimming off any pale foam that rises to the surface with a slotted spoon.
5. Reduce the heat to low, partially cover, and simmer gently for 30 to 35 minutes, stirring occasionally, until the lentils are completely tender but still hold their shape and the broth has thickened to a loose porridge consistency.
6. Fish out and discard the bay leaf. Stir in the red wine vinegar, the remaining 1 1/2 teaspoons salt, and the black pepper; taste and adjust the seasoning, adding more vinegar if you like the soup tangier.
7. Ladle into warm bowls, drizzle each portion with a little extra olive oil, and top with crumbled feta and parsley if using. Serve hot with crusty country bread and a small dish of olives on the side.

Cook’s Notes

• Do not soak the lentils beforehand; unsoaked brown lentils hold their shape better and give the soup its characteristic slightly toothsome bite.
• For a creamier texture, blend about 1 cup of the finished soup and stir it back into the pot; this thickens the broth without making it uniformly puréed.
• Always add the red wine vinegar at the very end of cooking; boiling it long will drive off the bright, tangy flavor that defines fakes.
• Lentils absorb a lot of liquid as they sit, so loosen leftover soup with an extra splash of water or broth when reheating and re-season with salt and vinegar.
• A traditional Greek finish is a small plate of raw chopped onion and a drizzle of olive oil alongside each bowl, plus crumbled sheep's-milk feta for a salty-creamy contrast.

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