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Cretan Lentil Soup

Simple, healthy, cheap & quick!


  • green lentils 2 cups

  • water to cover

  • bay leaves x 4

  • pepper to taste

  • sheep/goats fetta to taste

  • Greek extra virgin olive oil (a nice green one) generous slugs to taste


  • 1.

    Bring lentils & water to boil, simmer 10 minutes then drain. This step should minimise "gaseousness"

  • 2.

    Refill pot with fresh water, add bay leaves and pepper. Bring to boil then simmer till lentils soft & ready. You can blend before serving if desired.

  • 3.

    To serve crumble a quality sheep or goats fetta on top with large slugs of extra virgin greek olive oil.

  • 4.

    Salt & pepper as desired.


The Greeks love olive oil-so be generous with it. But make sure you're using a nice one. Serve with crusty bread & more olive oil.

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