Fakes (Greek Lentil Soup)

The story

Fakes (say "fah-KES") is a beloved everyday soup in Greek homes, often made during periods of religious fasting when meat is avoided.

It's simple: brown lentils simmered with onion, garlic, carrot, tomato and bay leaf. The Greek secret is the finish, a generous drizzle of olive oil and a splash of red wine vinegar at the table.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 1½ cups brown or green lentils, rinsed
• 2 tbsp olive oil, plus more to serve
• 1 onion, 1 carrot and 2 garlic cloves, chopped
• 2 tbsp tomato paste (or 1 cup crushed tomatoes)
• 2 bay leaves, 1 tsp dried oregano
• 6 cups water or vegetable stock
• Salt and pepper
• Red wine vinegar, to serve

Steps

1. Heat olive oil in a pot and cook the onion and carrot for 5 minutes. Add garlic for 1 minute.
2. Stir in the tomato paste, then add lentils, bay leaves, oregano and water.
3. Bring to a boil, then simmer 30 to 35 minutes until the lentils are tender. Season with salt and pepper.
4. Serve with a drizzle of olive oil and a splash of vinegar. Feta, olives and bread on the side are traditional.

Make it your way

• Absorbs more iron: the vinegar and a squeeze of lemon add a little vitamin C boost; adding peppers helps too.
• Greener: add chopped kale or spinach for the last 5 minutes.
• Thicker: blend a cup of the soup and stir it back in.

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