Lentil SoupFeatured

Lentil Soup

Lentils are the oldest pulse in the history of the Eastern Mediterranean, cooked differently by each people. It has been discovered that the Ancient Greeks used sage instead of bay leaves, to flavour their lentil soup.

Courtesy of Mr. Ilias Mamalakis


For 4 Person(s)

Lentil Soup

  • 1/2 kg large lentils
  • 1 onion, grated
  • 1/2 waterglass olive oil
  • 2 cloves garlic
  • 2 bay leaves
  • 1 tbsp tomato purée
  • salt
  • vinegar for serving


Rinse the lentils in a sieve. In a large pot, lightly sauté the onion in the olive oil. 

Add the lentils, tomato purée, garlic, bay leaves and 1.2 liters of water. 

Stir everything together and cook covered, over medium heat, until the lentils “crack” and the soup thickens. 

When serving add 1-2 tablespoons of vinegar into each bowl.

Accompany with olives and/or smoked or pickled fish.

Cooking time is approximately 60 minutes.