Fakes is Greek Lentil Soup. It is a dish that can be made all year round but it is especially popular during the cooler months and also during Nisteia (fasting days).
Vegetarians and vegans love Greek fakes because it is a very good source of protein and because it tastes so good.
I want to make Fakes this month for a few different reasons:
1. Easter is around the corner and we are officially in the fasting period of the Greek Orthodox Church – Great Lent.
2. Fakes is a really tasty dish to eat while fasting during Nisteia.
4. We call our unborn baby fakes. Ok, don’t laugh but it’s true. My husband and I have been trying to fall pregnant for a really long time. On the day that we found out that we were blessed with a baby in my belly the little embryo was the size of a lentil. The word for lentil in Greek is Fakes and so automatically we started calling our little one “Fakes” and the nickname has stuck.
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This Greek Lentil Soup recipe belongs to an amazing Greek cook Kiki (and her dad) from the blog The Greek Vegan.
Kiki has recently published a magazine which is full of inspiring Nisteia recipes. You can purchase the Nisteia Magazine at this link: http://thegreekvegan.com/nisteia-magazine/
Use Kiki’s Lentil Soup Recipe for this month’s Greek Cooking Challenge or use another recipe that you like. Perhaps you can ask your mum or your yiayia for a recipe or you can always take a look at our Fakes Pinterest Board for more recipe inspiration.
- - 1/2 cup olive oil
- - 1 cup chopped onions
- - 1/3 cup chopped garlic
- - 2 tbsp tomato paste disolved in 1/2 cup warm water
- - 1 cup brown lentils
- - 2 cups cubed potatoes
- - 1 cup cubed carrots
- - 3 tbsp fresh chopped dill
- - 2 tbsp dried Greek oregano
- - 2 bay leaves
- - 1 1/2 tsp salt/fresh ground black pepper
- - 6 cups water
- - red wine vinegar optional
- 1. In a 3 qt saucepan, saute onions in olive oil until almost translucent.
- 2. Add garlic, saute until just soft being careful not to burn.
- 3. Add tomatoes paste in water, dill/oregano, salt/pepper and stir.
- 4. Cook gently together for 3-4 minutes letting the flavors come together.
- 5. Add lentils and cook gently another 3-4 minutes.
- 6. Add potatoes, carrots and water. Mix well and bring soup to a low rolling simmer.
- 7. Cook, uncovered, for 30-40 minutes or until potatoes and carrots are fork tender.
- 8. Stir occasionally while cooking. Remove bay leaves before serving.
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If you have a cooking tip or a fakes recipe that you would like to share with us please provide a link in the comments below.
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Here are some more Fakes recipes from amazing bloggers and cooks:
- The Greek Glutton: Fakes Greek Lentil Soup [Vegan]
- Christine It: Lentil Soup
- Kicking Back The Pebbles: Good ol’ Lentil Soup
- Foodie Wine Lover: Lebanese Lentil Soup With Lemon
- Curious Cuisineier: Fakes Soupa
Related posts you might love:
- Greek Cooking Challenge Recipes
- George Calombaris Risogalo Rice Pudding – Recipe 10
- Gemista Stuffed Tomatoes – Recipe 8