Greek Soups
Fakes Kokkines Soupa Recipe (Greek Red Lentil Soup)
Σούπα φακές κόκκινες SOO-pah fah-KES koh-KEE-nes · Soupa fakes kokkines
Photo: Red lentil soup bowl.jpg by jules, CC BY 2.0. Placeholder until original photography is shot.
In short
Fakes kokkines soupa is a soup of red split lentils, which break down and thicken the pot naturally as they cook, unlike the brown lentils used in classic fakes soup, which stay whole. It cooks faster and needs no blending, finished with cumin, lemon and olive oil.
Red split lentils behave completely differently from the brown lentils used in classic fakes soup: they break down almost entirely as they cook, thickening the pot naturally into something smooth and velvety without ever needing to be blended, and they cook through in half the time.
This makes fakes kokkines soupa the faster, more forgiving relative of the classic version, genuinely useful on a weeknight when the standard hour-long fakes feels like too much of a commitment.
Cumin, rather than the bay leaf and tomato that lead in classic fakes, is the defining spice here, giving the soup a warmer, slightly different character, and it is finished, as always, with a proper squeeze of lemon and a drizzle of good olive oil.
Key preparation steps
- Cook onion, carrot and garlic until soft.
- Add red lentils and cumin, then simmer until they break down.
- Blend partially or leave rustic, according to preference.
- Finish with lemon and olive oil.
Why red lentils behave differently
Red split lentils have had their skins removed and are split, which means they break down readily during cooking, unlike whole brown or green lentils, which hold their shape. This is exactly what gives this soup its naturally smooth, thick body without any blending at all, and why it cooks through in half the time of classic fakes.
Building the base
Cook onion, carrot and garlic in olive oil until soft, then add ground cumin and cook briefly to release its aroma before the lentils and water go in. This cumin-forward spicing, rather than fakes soup's tomato and bay leaf, is what gives this version its own distinct character.
Simmering and finishing
Simmer for twenty to twenty-five minutes, until the lentils have completely broken down and the soup has thickened naturally, stirring occasionally towards the end since it can catch on the base of the pot once it thickens. For an even smoother result, blend briefly with a stick blender, though this is entirely optional and many prefer it left with a little rustic texture.
Finish with a generous squeeze of lemon and a drizzle of good olive oil at the table.
Tips from my kitchen
Stir more often as it thickens
Once the lentils break down, the soup can catch on the base of the pot. Stir more frequently towards the end.
Blending is optional
Red lentils already break down enough to thicken the soup naturally. Blend only if you want it completely smooth.
Do not skip the lemon
It brightens what would otherwise be quite a heavy, earthy soup.
Fakes Kokkines Soupa Recipe (Greek Red Lentil Soup)
Σούπα φακές κόκκινες · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 10m
- Cook
- 30m
- Total
- 40m
- Serves
- 4
Ingredients
Ingredients
Method
- Heat the olive oil in a pot. Cook the onion and carrot for 8 minutes, until soft, then add the garlic and cumin and cook for 1 minute.
- Add the lentils and water or stock. Bring to a simmer.
- Cook, stirring occasionally, for 20 to 25 minutes, until the lentils have broken down and the soup has thickened, stirring more frequently towards the end to prevent catching.
- Blend briefly with a stick blender for a completely smooth soup, if you prefer, or leave it rustic.
- Season well, stir in the lemon juice, and serve drizzled with olive oil.
Nutrition, per 1 portion
- Calories
- 268
- Protein
- 13 g
- Carbs
- 36 g
- Fat
- 9 g
- Sat fat
- 1 g
- Fibre
- 8 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Soupa fakes kokkines
What is the difference between this and classic fakes soup?
Classic fakes uses whole brown lentils, which hold their shape, simmered with tomato and bay leaf. This version uses red split lentils, which break down naturally to thicken the soup, and is spiced with cumin instead.
Do you need to blend red lentil soup?
No, red lentils break down enough on their own to thicken the soup naturally. Blending is optional, for those who prefer a completely smooth texture.
Is this soup vegan?
Yes, entirely, made from lentils, vegetables, olive oil and lemon, with no animal products at all.
