Greek Lentil Soup (Fakes Soupa)
User Reviews
5
Greek Lentil Soup (Fakes Soupa)
Description
Greek Lentil Soup (Fakes Soupa) combines soaked green or brown lentils with sautéed onions, celery, and garlic, simmered in a mixture of vegetable stock, fire-roasted diced tomatoes, and red wine. Herbal notes from parsley, oregano, basil, and mint complement the hearty lentils, while bay leaves infuse subtle depth. The red wine adds complexity, reduced early in cooking, and the soup finishes with a splash of red wine vinegar and extra-virgin olive oil, balancing acidity and richness.
The simmering process ensures tender lentils and a flavorful broth infused with the aromatics and herbs. This dish offers a texture that is smooth yet substantial and a flavor profile that balances earthiness, acidity, and herbal brightness.
This soup serves as a nourishing meal especially suited for cooler days or when a comforting, plant-based dish is desired. It pairs well with rustic bread for dipping.
Options include omitting wine, adding barley for heartiness, or preparing the recipe in a slow cooker or instant pot following alternative timing and steps. The soup freezes well for up to six months and refrigerates for about a week, making it suitable for meal prep and leftovers.
Ingredients
- 1 lb lentils green or brown varieties, dry
- 5 tablespoons extra-virgin olive oil divided
- 1 onion chopped finely, large
- 3 ribs celery thinly sliced
- 3 garlic finely chopped, cloves
- 1/2 cup red wine
- 6 cups vegetable stock water, chicken stock, or bone broth can be used also
- 28 oz. diced tomatoes preferably fire-roasted, canned
- 2 bay leaf
- 1 tablespoon parsley or 1 teaspoon dried, fresh
- 1 tablespoon oregano or 1 teaspoon dried, fresh
- 1 tablespoon basil or 1 teaspoon dried, fresh
- 1 tablespoon mint or 1 teaspoon dried, fresh
- 1 1/2 tsp. kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine vinegar
Instructions
- Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
- Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
- Add the garlic, sauté until fragrant (about 30 seconds).
- Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
- Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
- Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
- Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
- Serve!
Notes
- This soup keeps well frozen for up to six months and refrigerated leftovers last about one week.
- Omit the wine if desired, adding broth and tomatoes directly after sautéing the vegetables.
- For a heartier variation, add barley and extra liquid to the soup.
- To use a slow cooker, combine all ingredients except olive oil and vinegar, cook on high for 4 hours or low for 8, then stir in olive oil and vinegar before serving.
- In an instant pot, sauté vegetables, add remaining ingredients, cook on manual high for 10 minutes, then naturally release pressure for 10 minutes, quick release, and finish with olive oil and vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1223mg | 51% |
| Potassium | 819mg | 17% |
| Fiber | 19g | 76% |
| Sugar | 6g | 12% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
