greek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soupgreek «fakès» lentil & vegetable soup

This lighter & brighter version of the traditional “FAKÈS” soup, which is usually both dense & heavy, quite brown in appearance (and in flavor) and laden with garlic, incorporates more of the other vegetables to give it brighter colors as well as flavors and lighten it all up !

I’m not saying that the traditional, heavier and darker version isn’t delicious but you may have to have been a Greek kid that grew up eating this soup to appreciate it. And to be honest, even we need to add a drizzle of vinegar to lighten and brighten it up.

Lentils have been a staple food for many cultures for thousands of years, and they have a rich history full of interesting stories and legends. Here's one such story :

In ancient Greece, there was a young man named Psyche who fell deeply in love with the beautiful goddess Aphrodite. But, as with all things that are too good to be true, their love was forbidden and Aphrodite became jealous of Psyche's beauty.

Aphrodite punished Psyche by giving him four impossible tasks to complete. The first task was to sort a huge pile of mixed grains, including lentils, into separate piles. Psyche was overwhelmed and didn't know where to start, but then the ants came to his rescue. The ants helped him sort the lentils into separate piles, and in gratitude, Psyche gave them a portion of the sorted lentils as a thank you. 

From that day on, lentils were known as a symbol of hard work, perseverance, and the help of others. They were also seen as a reminder of the love between Psyche and Aphrodite, and the power of love to overcome even the greatest obstacles.

This is just one of the many interesting stories surrounding lentils and their rich history. Whether you love them for their flavor, their versatility, or their cultural significance, there's no denying that lentils are an important part of many cuisines and cultures around the world.

Eat more LENTILS … :)

greek «fakès» lentil & vegetable soup


4 servings x 600 grams each


  • 250 grams (1 ¼ cups) brown lentils, rinsed
  • 175 grams (2 cups) red onions, thinly sliced
  • 125 grams (1 cup) carrots, thin slices
  • 100 grams (¾ cup) celery, thin slices
  • 125 grams (1 cup) baby potatoes, cut in half
  • 125 grams (1 cup) cherry tomatoes, whole
  • 20 grams (2 tbsp) garlic, very thin slices
  • 60 ml (¼ cup) olive oil
  • 15 ml (1 tbsp) white wine vinegar or lemon juice
  • 3 grams (1 tbsp) mixed dried aromatic herbs (“herbes de provence” or a mix of ½ tsp each of oregano, thyme, rosemary, savory, marjoram,  basil)
  • 1 gram (2 whole) bay leaves
  • 2 grams (1 tsp) coriander seeds, ground
  • 2 grams (1 tsp) cumin seeds, ground
  • 1 gram (½ tsp) black peppercorns, ground
  • 1,5 liter (6 cups) vegetable or chicken broth
  • 5 grams (¼ cup) flat-leaf parsley
  • 15 grams (1 ¾ tsp) fine sea salt


  • rinse the lentils, discard any that float and drain in a large sieve and set aside
  • add the olive oil to your soup pot and add the thinly sliced carrots, sliced celery, baby potatoes sliced in half and bay leaves and simmer at medium-high heat for 5 minutes until more tender, then add the sliced red onions and thinly-sliced garlic and simmer for an additional 5 minutes
  • add the vinegar or lemon juice, ground spices and dried aromatic herbs and only ½ tsp of the salt and the rinsed lentils and cook for 2-3 minutes, then add the broth and whole cherry tomatoes, bring to a boil, then reduce heat to low, cover with a lid and let simmer for 35-45 minutes
  • *note : most of the salt is added in the end, otherwise the lentils toughen and take longer to cook and become tender …
  • add the remaining 2 ½ tsp of salt and the parsley leaves and simmer for an additional 5 minutes and serve or reserve for later, to be reheated again before serving
  • serve hot with crusty toasted country bread, a large drizzle of olive oil and a small drizzle of vinegar or lemon juice and more fresh parsley leaves.