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-600gr of Egklouvis lentils

-1200gr water

-¾ cup of olive oil

-1 head of garlic

-1 twig of fresh oregano






Wash your lentils thoroughly then boil and strain a couple of times.

Fill halfway your stewpot with hot water, add salt, oregano and boil the lentils at medium heat.

When the liquid has been absorbed, add oil and stir with a wooden spoon.

Add a glass of hot water.

You could leave the lentils with more or less liquid. Sprinkle with vinegar.

Accompany your lentils with ‘riganada’; a slice of bread sprinkled with olive oil, vinegar and oregano.

Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.



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