Traditional Greek lentil soup

Greek lentil soup, known as Fakes (pronounced "fah-kehs"), is a traditional dish in Greek cuisine, often served as a hearty, vegetarian meal. It is typically made with brown lentils, vegetables like onions, carrots, and celery, and seasoned with herbs such as bay leaves, oregano, and rosemary. The soup is traditionally finished with a drizzle of olive oil and a splash of vinegar, enhancing its flavor and nutritional profile.
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Lentil Soup

Ingredients

  • 1 cup dried brown lentils
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4-5 cups vegetable broth or water (adjust for desired consistency)
  • 3 tablespoons of ARGILOS I Early extra virgin olive oil
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon red wine vinegar
  • Fresh parsley, chopped, for garnish
  • Crumbled feta cheese, for serving (optional)

Lentil Soup

Instructions

1. Prepare the Lentils: Rinse the brown lentils under cold running water until the water runs clear. Drain and set aside

2. Soak the Lentils: Place the lentils in a large pot and cover with water. Bring to a boil, then reduce heat and let cook for 10 minutes. Drain and set aside.

3. Sauté the Vegetables: Heat ¼ cup of Argilos EVOO in a large pot over medium heat. Add the chopped onion, carrot, and garlic. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.

4. Cook the Soup: Add the drained lentils to the pot, along with 1 quart (4 cups) of water, bay leaves, oregano, and rosemary. Bring the mixture to a boil, then reduce the heat to low and let it cook until the lentils are soft, about 30 to 40 minutes.

5. Remove Bay Leaves: Discard the bay leaves from the soup.

6. Season and Serve: Season the soup with salt and pepper to taste. Stir in the remaining 2 tablespoons of Argilos I Early EVOO and red wine vinegar. Serve hot, with extra olive oil and vinegar on the side for those who like it.

Tips and Notes

Lentil Selection: Brown lentils are traditional for Greek lentil soup, offering a firm texture and earthy flavor.

Herbs: Fresh herbs can replace dried; use about three times the amount (e.g., 3 teaspoons fresh oregano instead of 1 teaspoon dried).

Vinegar: Red wine vinegar adds a tangy note, but white wine vinegar or lemon juice works too.

ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Nostos Goods

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ARGILOS I EARLY

For Greek lentil soup we recommend Argilos I Early, High intensity Extra virgin olive oil. It has vibrant, fruity notes with a peppery finish.

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ARGILOS EVOO

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