Tuesday 19 July 2011

Lentil Soup

Soups are not just for a starter in Greece, but serve as a main dish. This is a very “meaty” soup, full of iron and it is perfect with lots of bread and feta cheese! I prefer them with green lentils but you can make it with brown ones as well.

I like it with a bit of fresh olive oil on the top!


250gr of lentils (or 1 ½ cup), rinsed and cleaned
250ml of Tomato Passata
3 garlic gloves
2 Bay leaves
1 ½ ladle olive oil


Add the lentils in the pot, together with the garlic, bay leaves and the passata, as well as 2 cups of water.  Once it comes to the boil, add another 3 cups of water and stir. If you are using a pressure cooker, close the pot for 3 minutes and the extra 10 minutes it will take until you can open it. If you are using a normal pot, it should take roughly 30 minutes to the boil until they are ready on a medium heat.
Check that the lentils are well boiled and then add one spoonful of salt, as well as your olive oil. Stir until the oil is dissolved. The vinegar can be added on each one’s plate as per their liking. Usually it requires about 2 spoonfuls per plate.



  1. I'm not the biggest fan of lentils but I'd love to give this a go!

  2. Do! Make sure you add lots of vinegar and a big chunk of feta cheese, it makes all the difference!


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