• 1/2 kg lentils
  • 4 ripe chopped tomatoes
  • 2 chopped onions
  • 4 cloves garlic
  • 2 bay leaves


We clean and rinse the lentils. In a saucepan, half-full of water, boil the lentils and when they are half-cooked, strain them. Fry the onions with the oil and lentils for 2-3 minutes. Add the tomatoes, garlic, carrot, salt, pepper and a glass of water and let the stew cook over low heat. Stir occasionally, adding a little more water if needed (depending on how juicy we want it). Just before removing from the heat, add the vinegar and bay leaf.

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