Healthy Instant Pot Greek Lentil Soup (Fakes)
Fakes is a classic Greek lentil soup that’s humble, nourishing, and deeply comforting. It starts with earthy brown lentils, onion, garlic, and bay leaf, and ends with a splash of red wine vinegar for brightness. The result is a cozy, rustic bowl that feels both light and satisfying. Like so many Greek staples, fakes proves that a few honest ingredients, treated well, can make something truly special.
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Tips for Making the Instant Pot Greek Fakes
How do you say it?
Fakes is pronounced fah-KESS. You know you’re saying it right if it sounds an awful lot like saying “F@*k yes.”
About the lentils
I use brown lentils for fakes. Once cooked they have a soft-firm texture and are great in soups. Regular green lentils (not to be confused with French green lentils), can also be used. I would avoid French green lentils or black lentils as they won’t give the soup the right texture. I’ve never tried this recipe with red lentils, but the result would be more of a crushed lentil soup as red lentils tend to lose their shape when cooked.
You say potato, I say yes.
Adding potatoes to fakes makes the soup even more comforting and satisfying. As they simmer, the potatoes soften and release a bit of starch, giving the broth a slightly thicker, heartier texture without overpowering the lentils.
Make It Ahead, Make It Double
Fakes is great make-ahead soup for busy weeknights. It’s an ideal soup to make in large batches, and I almost always double this recipe when I’m making it.
Classic Greek Fakes (Lentil Soup)
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 3 stalks of celery diced
- 6 cloves of garlic minced
- 1 14.5-ounce can diced tomatoes
- 2 medium Yukon Gold potatoes cut into 1-inch chunks
- 6 cups water
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 2 bay leaves
- 16 oz dried lentils brown or green (See Notes)
- 1 tbsp red wine vinegar
Instructions
- Set Instant Pot to Saute on High, and add the olive oil.¼ cup extra virgin olive oil
- Once the oil is hot, add the onion, carrots, celery and garlic. Saute the veggies, stirring occasionally, until they begin to soften.1 medium onion, 2 medium carrots, 3 stalks of celery, 6 cloves of garlic
- Stir in the diced tomatoes and saute for another 1-2 minutes. Use the acidity of the tomatoes to scrape any browned bits from the bottom of the pot.1 14.5-ounce can diced tomatoes
- Add the potatoes, water, and spices. Stir to combine.2 medium Yukon Gold potatoes, 6 cups water, 1 tbsp sea salt, 1 tsp ground black pepper, 2 bay leaves
- Stir in the dried lentils. Set the Instant Pot to Pressure Cook on High for 15 minutes. Once cooking time is complete, quick-release the pressure according to the manufacturer's directions.16 oz dried lentils
- Carefully open the Instant Pot and stir in the red wine vinegar.1 tbsp red wine vinegar
- Remove the bay leaves and enjoy with fresh bread (or cheddar biscuits)!
