LENTIL SOUP is a favorite Greek national dish, typically consumed several times a month. It is usually served with a slice of bread and some feta cheese or olives or salted herring. Lentils are a good source of Iron. It is recommended to consume an orange or ½ glass of orange juice at the end of meal in order to maximize Iron absorption. It is also recommended that, in case of diabetes, the portion of lentils should be reduced.
10oz or 300gr lentils
2 red onions cut to small pieces
4 tablespoons of tomato paste or 4oz (120gr) canned tomatoes
5 tablespoons of Olive Myth extra virgin olive oil
4 cloves of garlic
3-4 bay leaves
¼ teaspoon of sea salt
¼ teaspoon of freshly-ground black pepper
Wash the lentils in a strainer.Boil them in a pot of water. Bring to boil, add the onions, garlic and bay leaves. You must stir every 10 minutes or so, and keep adding water as necessary. Once the lentils have boiled to a point where they have begun softening up, add Olive Myth extra virgin olive oil, tomato paste, salt and black pepper. Continue boiling until the lentils and the other vegetables have softened up to your liking. Serve in deep plates. You may add some vinegar, if you wish.
FISH SOUP is a very popular dish in Greece. The fish typically used for this delicious dish belong to varieties found in abundance in the Mediteranean sea such as seabream, scorpion fish, angler fish, pearch etc. Still, rays and cod fish can also deliver great tasting soup. In fact, depending on one’spersonalpreferences,manykinds of fishcanbeused for agoodsoup. Fish soup is generally recommendedfora low-cholesterol, weight loss diet. It is typically served with a seasonal salad.
1 kg fish of one or more varieties suitable for soup
13oz (400gr) potatoes
2 red onions
1 bunch of celery leaves
2 lemons or 4oz (120ml) lemon juice
6 tablespoons of Olive Myth extra virgin olive oil
½ teaspoon of sea salt and black pepper
1 teaspoon of dill and parsley
Descale and gut the fish, wash and strain them. Wash dice potatoes, carrots, onions and celery. Place the fish in a pot with 1 lt of water and put on a high-heat stove (at approx. 200 °C). Bring to boil and add the vegetables, salt and Olive Myth extra virgin olive oil. Let them boil for about half an hour. Remove the pot from the heat and let it cool for a little while. Strain the fish and vegetables. Keep the broth in the pot for the final preparation. Put the fish and vegetables on a plate and remove heads and bones. Place the food in the pot containing the broth and let it boil for another 20-25 minutes. 5 minutes before finish, add black pepper, some finely chopped parsley and dill. Finally, add the lemon juice and serve.
BEAN SOUP, or “Fasolada”, is a favorite Greek dish. It is served with a slice of bread and either some feta cheese or olives or salted herring. 4 servings: 8,5oz or 250gr dry white beans 2 red onions 2 carrots 1 bunch of celery leaves 1 red pepper (optional) 2 ripe tomatoes or 3 tablespoons of tomato paste 6 tablespoons of Olive Myth extra virgin olive oil ¼ teaspoon of sea salt and black pepper Soak the beans in a pot from the night before.
The morning after, change the water and boil the beans. When half-boiled, strain the beans, put them back in the pot and add 4 glasses of cold water, the vegetables, black pepper and tomato paste. Once the beans have boiled, add the Olive Myth extra virgin olive oil and salt.