Traditional Greek Lentils-Village Life Lentils



From Black Cypress chef/owner Nick Pitsilionis in Pullman, Washington via PNW Farmers' Co-Op. Accompany with rustic bread. As a main dish/meal-in-a-bowl you could serve the lentils over greens (kale, spinach, etc.) and a grain (brown rice, quinoa, bulgur, etc.) A few ribbons of fresh basil was one of several tasty finishing touches. For non-vegans, top with a scattering of feta or myzithra; dollop of plain yogurt. "There's a fitting irony in that with our hectic modern lives, the traditional approach to cooking honest, wholesome food makes as much sense now as it ever did. "


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 4 c
    dried caviar black lentils (also known as beluga lentils)
  • 1-2
    fresh bay leaves, rubbed (original recipe indicates between 4-12 bay leaves)
  • 1-4
    heads of garlic, peeled and cut in half (used only 2 cloves of garlic in this recipe)
  • 2 tsp
  • ·
    extra virgin olive oil
  • ·
    red wine vinegar
  • ·
    salt and pepper, to taste

How to Make Traditional Greek Lentils-Village Life Lentils


  1. Rinse and sort the lentils. Place the lentils and the bay leaves in a large stock pot.
  2. Add the peeled garlic to the pot of lentils. Cover with an inch of water and boil gently until the lentils are soft, approximately 15-20 minutes. Add more water if needed. The last 5 minutes of cooking stir in 2 teaspoons of salt.
  3. Ladle the cooked lentils into serving bowls. Garnish each serving with a drizzle of olive oil, splash of red wine vinegar. Season with salt and pepper to taste.

    Posted 5 August 2014

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About Traditional Greek Lentils-Village Life Lentils

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian Vegan
Hashtags: #Vegan #1-pot meal

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