Authentic Greek Lentil Soup (Instant Pot)

Hey there,

Well… we had a shift in the weather. One minute it was 22 degrees, full of sunshine, and we thought spring had officially arrived, then we were back down to 13 degrees, with a few more very cold days ahead. Classic March mood swings. And honestly, when the temperature drops like that, my instinct is always the same: I want something warm to eat. This is where my Authentic Greek Lentil Soup (Instant Pot) comes in.

Greek Lentil Soup, or Fakes, is one of those dishes for me. It’s the definition of everyday Greek comfort food: simple, nourishing, and so good for you!.  The benefits of eating lentils are huge. Here, let me give you a few examples: Lentils regulate blood pressure, are high in fiber, rich in nutrients, Iron and so much more.

Growing up with Greek parents, this soup was a quiet staple in our house. It wasn’t the kind of meal you waited for  it was the kind of meal that simply appeared on the table, especially on busy weekdays or chilly (what chilly, winters in NYC were brutal) evenings. My mother would start it with a generous drizzle of olive oil, and within minutes the smell of sautéing onions and bay leaves would drift through the house. That smell still feels like childhood to me.

This is my authentic Greek Lentil Soup (Instant Pot) version.  I use my Instant Pot because it’s just quicker for me during the week. If you have one at home, give it a try.  (I also make this soup during the summer and eat it cold!!) 🙂

Have a great morning/afternoon/evening, everyone! 🙂

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Authentic Greek Lentil Soup (Instant Pot)

This authentic Greek lentil soup, known as Fakes, is the ultimate comfort dish for cold days. Made with brown lentils, tomato, garlic, and good olive oil, it’s warm, nourishing, and full of the simple flavors

Course Main Course

Cuisine Greek

Keyword Instant Pot, Legumes, lentils, Mediterraneancooking, Pressure Cooker, Quick recipe, soups

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 6 servings

Author foodzesty

Equipment

• 1 Instant Pot
• 1 cutting board
• 1 knife
• 1 wooden spoon

Ingredients

• 2 cups dry lentil
• 2 carrots medium size, sliced
• 1 onion finely chopped
• 2 celery stalks chopped
• 1 ½ tbsp tomato paste
• ¾ cup tomato sauce
• ½ cup olive oil
• 3 bay leaves
• 6 cups water
• 1 cup vegetable stock
• 2 garlic cloves whole
• salt
• pepper

Instructions

• Press the Sauté button on your Instant Pot, and add in a few tablespoons of olive oil. Toss in the 2 carrots, 1 onion, 2 celery stalksand sauté for a few minutes.
• Add 1 ½ tbsp tomato paste, stir quickly, and then add the 2 cups dry lentil¾ cup tomato sauce. Gently stir
• Pour in the 6 cups water, 1 cup vegetable stock, 3 bay leaves, ½ cup olive oil, and 2 garlic cloves. Season with salt and pepper.
• Close the lid, and set the valve to the sealed position.
• Cook on high for 28 minutes.
• Once it's ready, allow the pressure to release naturally.
• Serve hot with feta cheese and Greek olives and fresh bread.

KALI SAS OREXI!! 🙂