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Etnos (dip) with red lentils

  • Cooking time25 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Etnos (dip) with red lentils


  • 250 gr. red lentils
  • 1 onion, minced
  • 3 garlic cloves, mashed
  • 500 ml. vegetable broth or water
  • 150 ml. Altis Kalamata Extra Virgin Olive Oil
  • 1 teaspoon cumin
  • 100 gr. pine seeds, roasted
  • Freshly ground pepper
  • Salt


      1. We boil the lentils and the onion for 15 min. and the broth for another 15 min. or until they absorb their liquids.
      2. We saute the garlic and onion in half the olive oil.
      3. In the blender, we mash the lentils and the remaining olive oil, and we return then in saucepan; we add the cumin, salt and pepper.
      4. We let the mashed lentils simmer until they become dry, and then serve with the pine seeds and a little minced parsley.
      - We can use any type of lentils we prefer