The Real Greek - Greek Food & Ingredients - lentils


It would be impossible to be in a Greek home and not have lentil soup, Fakes, every so often. It is one of the first and easiest foods any Greek will learn to cook and its benefits are so many, that no Greek mother will leave it out of the homes weekly meal planning!

Lentils are amongst the first foods to be cultivated on this earth-since Neolithic times-and they have been grown and harvested in Greece since ancient times. Together with the Egyptians, Romans and Jews mentioned in ancient manuscripts, Greeks were growing and consuming the pulse regularly. Lentils are easy to grow in almost any part of Greece, as the lentil plant adapts well to many different climates.

They can come in a variety of colours-yellow, green, red, brown-but the types most grown in Greece are the green and brown ones.

The Real Greek - Greek Food & Ingredients - Lentils

Rich in plant fibre, carbs, iron, phosphorus, calcium, protein, vitamins C and B complex, they are considered a super food and rightfully so! Lentils reinforce our metabolism, memory and mental performance, they enhance heart and muscle function and are also considered to lower bad cholesterol and anti-cancerous food.

Here at The Real Greek, we love our lentils! They are truly beneficial, filling and tasteful. We offer the Beetroot & Lentil Salad based on perfectly cooked lentils, enriched with beets and feta-match made in heaven if you ask us and we also serve our lamb cutlets on a bed of lentils. We searched long and hard to find the best lentils for this and source them directly from Greece.

Our lentils come from one of the best pulse-growing regions in Greece, the region of Farsala, located on the southern part of Larisa. Greek migrants from Minor Asia brought their lentil growing knowledge with them to the area, many, many years ago;

The semi mountainous terrains microclimate and the rich in potassium soil is ideal for growing the Greek variety of lentil seeds that boil easily and are renowned for their rich flavour.

Our producer says: “The best time for us to plant is mid-November, right after the first Fall-rains, but before the frost arrives. We then harvest the seeds as soon as the plants start to turn yellow in the spring to early summer time. Our lentils receive our full attention, as the lentil plant is a delicate one, sensitive to pests and climate change. We regularly remove threating pests by hand and we do not use fertilisers. Production volume depends on the amount of rain alone, as we do not water the lentils. Our pulses are grown using the traditional methods handed to us by our forefathers”.