Lentil Soup

Lentil soup (“Faki” in Greek) is a typical vegetable soup eaten in Greece the Friday before Easter, when eating meat is prohibited...

Ingredients (for 2)

  • 1 cup lentils
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1/2 carrot
  • 1 tbsp red wine vinegar
  • 1 stalk celery
  • 1/4 onion
  • 2 tbsp olive oil
  • 1/2 clove garlic
  • 1 tbsp bay leaves
  • 4 cups water
  • salt & black pepper


  • Wash carefully lentils in a colander under running water and remove any small stones there might be
  • Dice onions and celery and coarsely chop the carrots
  • Take a deep sauce pan and heat the extra-virgin olive oil at medium temperature
  • Add onions, celery and carrots and sauté for 5 minutes
  • Add lentils, garlic, bay leaves, black pepper, salt, tomato paste and cold water (all lentils must be covered by water)
  • Bring to boil, cover with a lid and simmer for 1 hour, adding more water if the soup gets too thick
  • Stir in vinegar, oregano and cook for 10 minutes more or until lentils are tender
  • Let cool for a few minutes and then serve in your favorite soup bowls!

Best Served With

Pita or toasted bread

Tips from the Chef

  • Add some extra virgin olive oil at the end in your soup bowl and stir
  • You can easily store the soup in the fridge for one day and warm it when needed