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Englouvi Lentils

  • Cooking time1 hour 30 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Englouvi Lentils


  • 300 g Englouvi lentils
  • 5 cloves garlic
  • 40 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • 1 bay leaf
  • ½ tsp oregano
  • Freshly ground pepper
  • Salt


      1. In a saucepan, cover the lentils and the bay leaf with cold water and bring to the boil. Reduce the heat and simmer until the lentils are soft.
      2. Drain the lentils, return them to the saucepan with just enough water to cover them, and boil for 15 minutes over a high heat.
      3. Cut the garlic into thin slices.
      4. When only half the water is left, add the olive oil, garlic, salt and pepper.
      5. Stir constantly with a wooden spoon and remove from the heat as soon as the lentils are mushy.
      6. Serve with olives and fresh oregano.
      - Lentils from Englouvi are the tastiest, but if you can’t find them, use large brown lentils.