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Ingredients: 4 servings

  • Lentils (approx. 300g)
  • 3-4 carrots
  • celery – leaves
  • 4-5 cloves of garlic
  • 2-3 onions (medium)
  • 2 bay leaves
  • Vinegar (1tbsp)
  • salt
  • pepper
  • Extra Virgin Organic “Bio Green Olive Oil” (ἔλαιον)


Pick through the lentils to remove any pebbles. Place the lentils in a pot with cold water and bring to the boil. Then discard this water and rinse the lentils in a colander. Place them back in a pot with cold water and the bay leaves and bring to the boil. After a few minutes, add the carrots, onion, celery, garlic and pepper. Do not add salt at this stage. It will be added along with the vinegar after the lentils have been almost cooked.

Allow the lentils to simmer until soft and all the liquid has been absorbed. Please note, cooking time depends on the type of lentils being used.

Add the Extra Virgin Organic “Bio Green Olive Oil” when the lentils are cooked. You can add more as desired to your plate.

The dish is served with green salad, as well as olives and feta, or olives and fish such as tinned sardines.

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