Salad with Englouvi lentils

In a mountain village in Lefkada, a magnificent type of lentil has been cultivated for centuries. The plateau of Englouvi, with its unique natural and cultural beauty, is one of the five protected areas in Greece. It is situated at an altitude between 800 and 950m, which is ideal for the cultivation of the lentils. Nowadays the cultivation is continued by hand in the traditional way with the inherited ancient seeds. It has remained virtually unchanged over the years and to this day does not use any chemical fertilizers or pesticides. It is a 100% natural, organic high quality product from the land of Englouvi.

The annual production of Englouvi lentils is small and depends solely on the climatic conditions of each year. Englouvi lentils are perhaps the best lentils in Greece, with unique organoleptic characteristics: they are small, uneven, easy to cook and smell wonderful when cooked.

Recipe suggestion: lentil salad

1 cup of lentils, a few spring onions finely chopped, 2 tablespoons of capers, 5 cherry tomatoes, 1 carrot, 1 bunch of parsley, 1 cucumber, 1 tablespoon of olive oil, a little sea salt, 1 tablespoon of red wine vinegar, 1 bay leaf.

Soak the lentils overnight, rinse them and put them in a pot with the bay leaf to cook over medium heat. Make sure they do not become too soft. Remove the lentils from the water without the bay leaf, place in a bowl and let cool. Add tomatoes, onions, capers, carrot, cucumber and parsley, olive oil and vinegar - ready.

Dimitri Margonis | Lentil salad, Englouvi lefkas, cooking recipe.


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