Easy Greek Lentils (Fakes) {Vegan, Gluten-free}

Greek lentils (fakes) are packed with iron, protein, and fiber, and a very easy and affordable main dish to whip up with ingredients you likely already have in your pantry. It makes a filling vegetarian main, or a great side to your favorite Greek dishes. 

What are fakes (Greek lentils)? 

Fakes are a delicious and filling traditional Greek lentil soup. It’s braised with tomatoes, some carrots and potatoes, and lots of vegetable (or chicken) broth. 

Fun fact: The word “lentil” is latin for “lens” as most lentils are shaped like micro lenses. As part of the legume family (chickpeas, beans, soybeans, mung beans, peas, peanuts), they’re most often used in stews and soups. 

Fakes are incredibly simple to make, and serve as a heart-healthy and satisfying main dish any time of the year. 

What are in Greek lentils (fakes)? 

Our version of easy Greek lentils are stewed alongside tomatoes, carrots, onions and lots of seasonings: 

• Lentils (green or brown)
• Onion and garlic
• Fresh tomatoes (or 1 14-oz can diced tomatoes)
• Carrots
• Celery
• Parsley
• Olive oil
• Chicken stock or vegetable stock
• Spices: oregano and bay leaves
• Optional: feta cheese and red wine vinegar

What to eat with Greek lentils (fakes)

Greek lentils are an easy and filling main vegetarian dish or can be served as a side with: 

• Fasolakia
• Baba ganoush
• Arakas Latheros (Greek peas)
• Greek meatballs
• Feta cheese
• Gluten-free bread or pita

Easy Greek Lentils (Fakes) {Vegan, Gluten-free}

Greek lentils are packed with iron, protein, and fiber, and a very easy and affordable main dish to whip up with ingredients you likely already have in your pantry!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Side Dish

Cuisine Greek

Servings 14 (1/2 cup)

Calories 136 kcal

Ingredients

  

• 1 lb lentils (brown or green)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, thinly sliced
• 2 large tomatoes, diced (or 1-14-oz can of diced tomatoes)
• 1/4 cup white wine
• 5-6 cups water
• 2 tsp oregano
• 3 bay leaves
• 4-6 tbsp olive oil
• 1/2 cup fresh parsley, chopped
• 3/4 tsp salt
• Salt/pepper, to taste
• 2 tbsp balsamic vinegar (optional)

Instructions

 

• Prepare your lentils: Rinse and soak them in a big bowl of water for 2-3 hours. This softens them and makes them faster to cook.
• Boil your lentils for 10-15 minutes.
• Meanwhile, saute the diced onions and garlic in olive oil for 3-4 minutes in a large pot.
• Add 2 sliced carrots and 2 thinly sliced celery stalks to the onion/garlic mix, and saute for another 3-4 minutes. Then, add a splash of white wine and season with salt and pepper.
• Drain your lentils when ready. Add them to your pot with the veggie mix, along with 1 14-oz diced tomato can.
• Add 5 cups of water and 3 bay leaves, and season with oregano, salt, and pepper. Optional: add some balsamic vinegar if you like a smidge of tang.
• Bring to a boil, then simmer for 45-55 minutes, depending on how soft you like your lentils. You can add more water if you prefer a thinner stew (lentils are very absorbent).
• Add chopped parsley in the last 10 minutes of cooking.
• Enjoy with lots of feta and bread! Optional: When serving, garnish with more parsley.

Notes

• If you don’t have time to soak your lentils, you can rinse and use them right away, but you may need to add more water and cook them longer as they absorb lots of water!
• You can substitute 1 14-oz canned tomatoes with 2-3 freshly diced medium tomatoes.
• If you don’t have parsley, you can leave it out. Parsley makes it more aromatic, but your Greek lentils will still be delicious without them.

Keyword easy greek lentils, fakes, greek lentils

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