Healthy, easy and extra comforting, fakes soupa is with no doubt a soup in bread dish that has nourished generations! This is the authentic recipe for Greek lentil soup, for you to recreate this delicious traditional delight from scratch!
Greek dishes, and with good reason! High in nutritional value, simple to prepare with an exquisite taste, this traditional Greek dish is the best way to promote healthier eating habits for you and your family! So go ahead and discover how to make yours to perfection with my tips and tricks, how to make them in a slow cooker, how to store them for later, what to serve them with and of course my delicious recipe! Fakes soupa is a traditional Greek lentil soup recipe that is known for its flavors and ease of making.
The recipe is traditionally made with brown lentils, as these are the type most commonly found in Greece. Also, most recipes will include particular touches from the person making it, often handed down through their family! High in fiber, iron, vitamins, minerals, folate, and magnesium, lentils can help reduce the risk of heart disease, increase energy and reduce blood cholesterol. The fiber found in lentils helps promote digestive health and stabilizes blood sugar levels. Adding to these, they are still low in calories, as they contain actually no fat!
What you’ll need to make Greek Lentil Soup the traditional way For the most traditional lentil soup, you want to use those small brown lentils you see in many Greek dishes, like my lentil salad with feta cheese. Brown lentils are one of the most common varieties and have a mild, earthy flavor. Green lentils are another option and have a slightly peppery flavor and firm texture but do take a lot longer to cook than the brown ones, so please bear that in mind! But if you can’t find any of them, you can use any type of lentils that you fancy! It might change the color of the dish a bit and you may need to adjust the cooking time but it will taste just as delicious! Greek Lentil Soup Key Preparation Tips You need to prepare the lentils before making the soup in order for them to soften up and become deliciously creamy in the end.
There are two ways to do this. You can either wash and soak them in water for 2 hours before starting the soup, or you can add them to a large pan with water and cook them on high heat until the water boils and then drain the water. Skipping this all important step will make your lentils stay quite hard in the soup! Another traditional Greek flavouring that I love to use in my Greek lentil soup is bay leafs!
I love how the bay leaf infuses a deliciously earthy aroma to the soup, so I always add a couple of dried ones and let my soup simmer until done. Don’t forget to remove them before serving! Do you need to add red wine vinegar to your lentil soup? It might seem strange to add vinegar to a soup but it is highly recommended! Vinegar helps to add some acidity to the soup and to offset the earthy flavor of the lentils. So I would definitely recommend getting some and adding it for that authentic Greek flavor! Finally don’t forget to top them with some crumbled feta cheese and if you want some Kalamata olives, sliced and added on top!
Can you make Greek lentil soup in the slow cooker? You can easily prepare my Greek lentil soup in a slow cooker or Instant Pot! Making ahead of time and storing You can store your Greek lentil soup in the fridge for up to 3 days after cooking, so you can always make it ahead of when you’ll need it by a few days. You can also freeze it once it is fully cooled in an airtight container.
It will keep for up to three months, making it the ideal dish to have when pressed for time! As a side I love serving my soup with a refreshing Greek salad or Briam, my mixed roast vegetables! If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day! To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
Simmer with the lid on for about 25 minutes. Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy! Thank you for signing up to our newsletter! You will shortly receive an email from Eli asking you to confirm your email address! My bag of organic lentils says there’s no need to pre-soak the lentils prior to cooking.
