A recipe from the past:
Greek cuisine still uses a lot of recipes that are very plain. Plain and basic. As they were, when they were invented. In times that people used to feed, with only the basics. Using completely what nature gave them. Always cheap and simple. This recipe is one of them. It’s a very plain dish that we still eat a lot here in Greece.
Uses around greece:
In fact this recipe uses a product that my island is famous for. It’s unique variety of lentils. We produce only a small amount each year. It’s one of the best quality of lentils produced in Greece. Their price might reach even 10 euros per kg. (Yeah they are extremely expensive) Why they cost so much? Firstly they are cooked quickly in only 30-40 minutes. Secondly once they are cooked, they form a thick creamy soup. (no other variety does that) And thirdly they are traditionally produced by hand. (lots of work) In the Northern parts of Greece, they usually cook this soup by adding tomato juice. While in the South we eat them by simply adding a few drops of vinegar when we serve them. Both versions are worth trying.
Don’t let the image deceive you.
The recipe I’ll share with you here, is for any type of brown, medium sized lentils. I know they don’t look that appetizing, but that’s only because their looks don’t do them any justice. So….usually it goes like : A picture is worth a thousand words. (didn’t even manage to get a nice picture here) I guess in this case, I might need a thousand words to convince you, that despite their looks (and my ugly picture) this Greek lentil soup recipe is actually really tasty.Hmm…let’s see, They are healthy, nutritious, a very good source of iron , simple to make, cheap (usually) ,vegetarian, they a have a rich earthly flavor, they’re delicious. I can’t really find a thousand words so I’ll skip to the instructions.
PS: You may wanna try them with some salty marinated fish. That’s how we eat them here in Greece and they’re super yummy.