Lentils

INGREDIENTS: (FOR 6 PORTIONS)

  • ½ a kilo thin lentils
  • 2 cubed onions
  • 200 gr. tomato sauce or skinless tomatoes
  • 4 cloves garlic
  • 5 daphnia leaves
  • 1 cup of pure virgin olive oil
  • salt
  • pepper

 

EXECUTION:

Boil the lentils in a casserole in an 1 lentil to 2 cups of water analogy. At the same time, add the onion, the garlic and the tomato sauce or the skinless tomatoes.

10 minutes before you take them off the fire add olive oil, the daphnia leaves, the salt and the pepper.

Serve them warm or cold.


HOW TO WASH THEM DOWN:

Olives, bread, pickles(cabbage, cauliflower, cucumber, carrot e.t.c.), cabbage salad (seasonally picked),beetroots(seasonally picked), salted fish(herring, anchovy, salted tunny, sardine e.t.c.), wine(usually red or pinky), raki, ouzo