Rustic Style Greek Lentils (Fakes) by Margaret from Create Cook Share

Margaret from Create Cook Share 
 cooking with 

Margaret is a mum of two and a full time recipe creator and food photographer. Growing up as the child of Greek immigrants (her father is from Paros and her mother from Tripoli), food was of great importance to her parents. It was the emotional link to their country of origin and loved ones left behind. Bread, olives, dolmathes, revithosoupa and fakes were reminders of home and played a large role in her family’s diet. Today Margaret shares with you her recipe for Fakes. She describes it as a bowl of comfort. Enjoy! 

Leading up to Greek Easter is the traditional 40 day lent during which we cook LATHERA FAGITA (oil-based foods). During this time, I can’t imagine anything better than a rustic and homely Greek soup. It is one of the most popular Greek dishes during this time and is cooked in every Greek household.

As a child my brothers and I would giggle at the pronunciation of Fakes (fah-KESS) because it always sounded like our parents were swearing, but what we loved most was the way we ate this soup. Lots of extra virgin olive oil, white wine vinegar, a big loaf of crusty warm bread, kalamata olives and feta. Just writing it is making me salivate! 

Today I’ve added a little gourmet twist to these Fakes by drizzling them with Grecian Purveyor Truffle Oil and serving them with Grecian Purveyor Organic Kalamata Olives. A combination that will have your tastebuds singing! Kali Orexi!


Serves 6-8

300g / 1.5 cups French green or brown lentils

400g canned diced tomatoes

8 cups boiling water

4 cloves garlic, thinly sliced

1 large onion, diced

1 large carrot, diced

½ cup rice, medium grain

2 tablespoons extra virgin olive oil

2 tbs Forest Garden Truffle Oil from Grecian Purveyor to drizzle

2 tablespoons white wine vinegar

4 bay leaves

Sea salt and freshly ground pepper

Serving Suggestions:

Crusty bread, feta and Sakellaropoulos Organic Kalamata Olives with Oranges.


  1. Prepare the lentils by soaking them for 12 hours prior to cooking. Drain and rinse well. Optional step: To create a light-coloured stock and lovely flavour, boil the lentils for 10 minutes. Once they have boiled, drain again into a colander. Set aside.
  2. Now add to a wide base pot the 2 tablespoons of extra virgin olive oil, carrots, onion and garlic. Sauté for a few minutes. Then add the rice, tomatoes, lentils, bay leaves and 8 cups of boiling water.
  3. Bring to boil, cover, reduce heat and simmer for 30 minutes. Check half way through if more water is needed. Only add boiling water, not cold water.
  4. Once cooked add sea salt and pepper and cook for a further 5 minutes. Then turn off heat and add the extra virgin olive oil and vinegar. Stir through and serve.
  5. Offer extra virgin olive oil and vinegar at the table for each person to drizzle extra if wanted and a sprinkle of parsley.

Thanks to talented Margaret you can find more of these delicious recipes at

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