Fakes soupa – Greek lentil soup with vinegar and herbs Recipe
Fakes soupa is a simple yet very filling Greek soup made with brown lentils, tomatoes, and vegetables. It’s finished with vinegar and olive oil, which gives it an interesting, slightly tangy flavor, different from typical Polish soups. In Greece it’s an everyday weekday dish, a bit like our lentil soup, just more olive-oil-rich and herb-forward.
This classic Greek lentil soup stands out thanks to the finishing touch of olive oil and red wine vinegar, which gives it a distinctive tangy, aromatic flavor. It’s simple, inexpensive, and very filling, making it perfect for everyday cooking.
Chef's tips
Don’t skip rinsing the lentils – it helps remove excess starch and any impurities. Adjust the amount of vinegar individually in each bowl; some people like it very tangy, others prefer just a hint of acidity.
How to serve
Serve with crusty bread, olives, and optionally a simple Greek salad on the side. A drizzle of extra virgin olive oil and a sprinkle of fresh oregano or parsley on top will make the soup even more aromatic.
Ingredients
- brown lentils dry, rinsed - 250 g
- carrot cut into small cubes - 2 piece
- celery stalk cut into slices - 2 stalk
- onion chopped - 1 piece
- garlic chopped - 3 clove
- canned tomatoes chopped - 200 g
- bay leaf - 2 piece
- dried oregano - 1 teaspoon
- olive oil for cooking and serving - 3 tablespoon
- red wine vinegar for serving, amount to taste - 2 tablespoon
- salt or to taste - 1 teaspoon
- black pepper - 0.25 teaspoon
- water - 1.5 l
- bay leaf field left intentionally blank, use the earlier bay leaf - 0 piece
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3–5 minutes, until it softens and becomes slightly translucent, without browning.
- Add the carrot, celery stalk, and garlic. Sauté for another 3–4 minutes, stirring, until the vegetables soften slightly.
- Add the rinsed lentils, canned tomatoes, bay leaves, oregano, and pour in the water. Stir, bring to a boil, then reduce the heat to low.
- Cook the soup covered for 30–35 minutes, until the lentils are tender but not falling apart. Stir from time to time so nothing sticks to the bottom.
- Towards the end of cooking, season the soup with salt and pepper. If it’s too thick, add a bit of water; if it’s too thin, cook for a few minutes without the lid.
- Remove the bay leaves. Ladle the soup into bowls, drizzle each portion with a teaspoon of olive oil and 1–2 teaspoons of red wine vinegar (start with the smaller amount and taste).
- Serve hot with a slice of bread or croutons.
Storage
Zupa gęstnieje po schłodzeniu, więc przy podgrzewaniu dolej trochę wody. Przechowuj bez octu – dodawaj go dopiero na talerzu. Można mrozić do 2 miesięcy.
