Kali Orexi’s Fakes – Greek Green Lentil Soup Recipe

This KO Video Recipe features – Fakes (pronounced phonetically) – Lentil Soup. This recipe is one that was passed down to Christine from her mother, Antigoni, 28 years ago, when Christine first moved out of home and she has continued to make it ever since. Recently, Christine taught her 18-year-old son, Andreas, how to make it and so the legacy of learning continues for another generation for this recipe.

Add this recipe to your family’s culinary legacy too – learn how to make it now with our quick and easy recipe video!

KO’s Fakes - Greek Green Lentil Soup with Chilli Recipe

A traditional Greek lentil soup that is both easy to make and delicious, try it now!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 people


You will need…

For the Fakes

  • 375 g whole green lentils
  • 2 brown onions chopped
  • 8-10 cloves garlic thinly sliced
  • 2-3 teaspoons salt
  • 1 teaspoon pepper
  • 3 tablespoons tomato paste
  • litres water
  • 6 tablespoons olive oil extra virgin
  • Vinegar (optional to serve)
  • Chillies, finely chopped (optional to serve)


How to…

Make the Fakes

  1. Sort through the lentils and discard any stones or the like.

  2. Add the sorted lentils to a 3 litre pot. Add the onions, garlic, salt, pepper and water to the pot. Thoroughly stir the tomato paste into the water. Add the olive oil.

  3. Place the pot on the cooktop over a medium – high heat. Place the lid ajar on the pot and bring the soup to a rolling boil. Reduce the heat so that you have a gentle boil and boil the soup for half an hour, before turning off the burner. Fully place the lid over the pot and allow the soup to rest for at least four hours.

Serve the Fakes

  1. Gently and briefly heat the soup through before serving. Serve the fakes with some crusty bread and a drizzle of vinegar and/or a sprinkling of chillies if you are inclined.

  2. Recipe serves 10.

Recipe Video

Key Points

Note: It is very important not to overcook the lentils, because they will disintegrate. Even when you cook them for half an hour and then let them rest, some of the lentils will disintegrate a little and that is fine, as it makes the stock a little thicker and heartier.

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