Greek Mediterranean Lentil Soup with Spinach and Lemon (Fakes)

This Greek Lentil Soup with Spinach and Lemon, known as Fakes, is a traditional Greek comfort soup ready in just 40 minutes that’s beloved throughout Greece. Made with brown lentils, tomatoes, fresh spinach and a bright lemon finish, this vegan soup is naturally gluten-free, incredibly satisfying and perfect for meal prep.

What Makes This Traditional Greek Soup Special

This soup is the ultimate Greek comfort food, served in homes and tavernas across Greece for generations. It’s simple, rustic and deeply nourishing, the kind of soup that Greek grandmothers have been making for centuries.

The lemon finish is what makes this truly special. Unlike other lentil soups, Fakes gets a generous squeeze of fresh lemon juice at the very end, which brightens all the flavors and adds a tangy freshness that makes the soup incredibly addictive. Every Greek household has their own preferred lemon-to-soup ratio.

This soup is hearty but light, with a texture that’s somewhere between a thick stew and a brothy soup. The lentils break down slightly but still hold their shape, creating natural creaminess without any dairy. It’s satisfying enough to be a meal but light enough that you won’t feel weighed down.

Nutritionally, this healthy vegetarian soup is a winner. Brown lentils pack tons of plant-based protein to keep you full and satisfied, plus fiber that’s great for digestion, making this especially good to eat at lunch to power you through the afternoon. Spinach adds iron, vitamins and minerals while keeping things light and fresh.

This soup is perfect for meal prep and freezing. Make a big batch and it keeps beautifully in the fridge for 5 days or freezer for 3 months. Just add the lemon juice fresh when you reheat for the best flavor.

Ingredients

You’ll need brown or green lentils, tomatoes, spinach, aromatics and lots of fresh lemon. The ingredient list is short but the flavors are incredible.

For the Soup:

• 1½ cups brown or green lentils, rinsed
• 1 can (14 oz/400g) diced tomatoes (or 2 cups fresh tomatoes, diced)
• 3 tablespoons tomato paste
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth or water
• ¼ cup olive oil
• 2 bay leaves
• 1 teaspoon dried oregano
• 4 cups fresh spinach, roughly chopped
• Juice of 1-2 lemons (to taste)
• Salt and black pepper to taste

For Serving:

• Extra virgin olive oil for drizzling
• Fresh lemon wedges
• Crusty bread
• Kalamata olives (optional)
• Crumbled feta (optional, for non-vegan version)

How to Make This Traditional Vegan Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots and celery. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen the tomato flavor.
5. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, bay leaves and oregano.
6. Bring to a boil over high heat, then reduce to low, cover partially and simmer for 25-30 minutes until the lentils are tender but still holding their shape.
7. Use the back of a spoon or potato masher to lightly mash about ¼ of the lentils against the side of the pot. This creates natural creaminess while keeping texture.
8. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
9. Remove the bay leaves and take the soup off the heat.
10. Add the fresh lemon juice, starting with the juice of 1 lemon and adding more to taste. The soup should be noticeably tangy and bright.
11. Season generously with salt and black pepper.
12. Serve hot, drizzled with extra virgin olive oil and with lemon wedges on the side for squeezing.

Substitutions and Variations

Use different greens like kale, Swiss chard or collard greens instead of spinach for a heartier texture.

Add potatoes for extra substance and creaminess. Dice 2 medium potatoes and add them with the lentils.

Try red lentils for a creamier, smoother soup that breaks down completely, though this is less traditional.

Make it richer by adding a splash of white wine after the garlic for extra depth.

Add more vegetables like diced bell peppers, zucchini or eggplant for extra nutrition.

Boost the herbs with fresh dill or parsley stirred in at the end for extra Greek flavor.

What to Serve With This Easy Lentil Soup

Crusty bread is absolutely essential for dunking into this lemony soup. Toast thick slices and drizzle with olive oil for authentic Greek eating.

A simple Greek salad with tomatoes, cucumbers, red onion, feta and olives creates a complete traditional Greek meal that’s light and fresh.

Dolmades or stuffed grape leaves on the side make this feel like a proper Greek taverna meal. The tangy rice filling complements the lemony soup perfectly.

Warm pita bread brushed with olive oil and sprinkled with oregano is perfect for scooping up the soup and soaking up the flavorful broth.

More Lentil Recipes

Try my turkish red lentil soup with mint oil drizzle for another Mediterranean soup with bright, fresh flavors.

My moroccan lentil soup with harissa and lemon has similar citrus brightness with bold North African spices.

My mediterranean lentil wraps with tzatziki bring Greek flavors in a handheld format with cooling yogurt sauce.

For salad, check out my mediterranean lentil salad with roasted red peppers and whipped feta with similar fresh Greek flavors.

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