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Lentils. One of the first pulse crops to be domesticated, lentils have been eaten in Greece for the past 13,000 years, more or less. The little village of Énglovis in the mountains of Lefkáda is famous for its tender little lentils.

The brown ones (the most common) and usually made into a delicious soup (φακές σούπα) that everyone grew up with, with onions, garlic, bay leaves and tomato paste (some add celery and carrots) with a splash of olive oil and red wine vinegar at the end.

Lentils also go into φακόρυζο (fakórizo): rice and lentils, made with onions and plenty of herbs, and a summer salad with olives, tomatoes, onions, oregano etc.

κοραλλιογενείς φακές (koralliogeneís fakés): coral lentils

Vegetables, greens and pulses

Text © Dana Facaros

Image by Luca Boldrini