Earthy, aromatic, and deeply satisfying, Fakés (Φακές) is the classic Greek lentil soup – a dish of humble ingredients that has nourished generations. Simmered slowly with onions, leeks, tomatoes, and fragrant bay and cinnamon, it embodies the simple genius of the Mediterranean kitchen: transforming pulses and olive oil into something soulful and sustaining.
Traditionally eaten throughout the year – and especially during Lent – Fakés holds a place in almost every Greek household. Each region has its touch: some cooks add vinegar for brightness, others enrich it with extra olive oil, a few press a clove of garlic in just before serving. This version, enriched with leeks and a hint of cinnamon, recalls the coastal kitchens of the Aegean, where the balance of earth, spice, and sea breeze defines the table.
Lentil soups appear in Byzantine fasting tables, and ancient writers noted their value as humble, sustaining food for both farmers and philosophers. After the population exchanges of the early 20th century, Asia Minor families brought new versions infused with leeks, cinnamon, and sweet spice, transforming the simple lentil pot into something more layered.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 45 minutes
Servings: 4-6
Ingredients
- 2½ cups (500 g) small brown lentils, rinsed
- ½ cup extra virgin olive oil
- 2 medium onions, finely chopped
- 2 small tender leeks, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 medium carrots, grated or finely chopped (about 1 cup)
- 2 medium tomatoes, finely chopped (or 1 cup canned diced tomatoes)
- 2 heaping tablespoons tomato paste
- 2 bay leaves
- 1 medium cinnamon stick
- 1 tablespoon chopped fresh coriander leaves
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (or to taste)
- 2 tablespoons red wine vinegar (or more to taste)
- Salt and freshly ground black pepper, to taste
Instructions
Place the lentils in a large pot with plenty of water. Bring to a boil and cook for 5 minutes to remove any bitterness. Drain and set aside. In the same pot, heat 3-4 tablespoons of olive oil over medium heat. Add the onions and leeks and cook for about 3 minutes, until softened and translucent. Stir in the garlic and carrots, letting them cook for a minute or two to release their flavour. Add the tomato paste and press it gently into the base of the pot. Cook for 1-2 minutes to deepen its colour and aroma. Return the lentils to the pot. Add the chopped tomatoes, bay leaves, cinnamon stick, and enough hot water to cover by about 2.5 cm (1 inch). Bring to a gentle simmer, cover, and cook for 25 minutes, or until the lentils are tender and the soup is slightly thickened. Season with salt and pepper. Slowly stir in the remaining olive oil over low heat – this step gives the soup its silky body and signature richness.
Remove the cinnamon stick and bay leaves. Drizzle with red wine vinegar, then sprinkle with oregano, coriander, and chili flakes. Serve hot with crumbled feta, Kalamata olives, and crusty bread — or a spoonful of rice for a more substantial meal.
Serving & Storage
- Fakés thicken as they cool; thin with a little warm water when reheating.
- It keeps beautifully for 3–4 days in the refrigerator and tastes even better the next day.
- Serve with a drizzle of your best olive oil and a splash of vinegar for brightness – a classic Greek finishing touch.
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