Recipe: Greek Fakes (lentil soup)

This rich and satisfying soup is a Greek village favourite, and its simplicity belies its delicious flavour. Don’t be tempted to add any extra ingredients!

Fakes is a perfectly balanced vegetarian dish consisting of a hearty serving of protein in the form of lentils, and the necessary calories (in the form of olive oil) to help get you through the day (especially if you are planning an olive harvest or long hours on the mountain with your herd of goats!

Ingredients

500 grams dried brown lentils (no other lentils will do – they must be brown)

Water

1 large onion finely chopped

2 large cloves garlic chopped

2 bay leaves

½ cup olive oil

3 Tbsp cider vinegar

Salt to taste (about 2 tsp)

Method

Place the lentils in a large saucepan and cover with warm water. Soak for 2-3 hours. Drain.

Add 6 cups of fresh water to the saucepan (or more if required to amply cover the lentils). Add the chopped onion, garlic and bay leaves. Bring to the boil and simmer until the lentils are tender (about 30 minutes).

Add the olive oil, cider vinegar and salt to taste, and simmer for a further 10-15 minutes.

Serve in bowls with a small jug of cider vinegar alongside so diners can add extra if they wish.

Keep an eye out for another great peasant soup recipe next week – we’ll be sharing Georgian K’artop’ili Sauzi, a simple potato and tomato soup.