Traditional lentils


A nutritious soup rich in iron, which is not missing from any Greek home. Delicious, extremely healthy, low calorie and filling! Let's go see the traditional mammoth recipe.


  • Or a kilo of fine lentils
  • 2 cloves garlic cut into slices
  • 2 carrots cut into thin slices
  • 2 ripe tomatoes, grated or crushed
  • 2 bay leaves
  • 2 tablespoons vinegar
  • A little oregano
  • Salt Pepper
  • Or olive oil


  1. After we clean the lentils by throwing the foreign bodies (wheat stones etc) we rinse them. Boil them for 3 minutes in enough water and then drain them.
  2. Put a little olive oil in the pot and sauté the onion for 2-3 minutes. Add the garlic and the carrot and sauté them lightly. Add the tomatoes, the bay leaves, the lentils and boiling water until the food is well covered.
  3. Simmer with the lid closed for half an hour. Once half an hour has passed, open the lid and let it boil until they boil.
  4. Just before turning them off, add the oregano, salt, pepper, olive oil and vinegar. Stir lightly and set aside for 10 minutes before serving.

Try in addition to the traditional version of lentils and velvet lentils. More velvety taste and can be combined with meat or fish.

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