Lentil Soup – an Archaeology Gastronomy Recipe

For the last in our Ancient Greece series we looked at more frugal food – poorer people cooked with legumes such as lentils.  This soup is filling; the five cloves of garlic ensure its not bland.  And finally – a dish you can’t eat with your fingers!

Lentil Soup - an Archaeology Gastronomy Recipe
  • 225g green or brown lentils
  • water
  • 1 onion, chopped
  • 1 carrot, chopped
  • 5 cloves garlic, finely chopped
  • 1-2 bay leaves
  • 50ml olive oil
  • salt and freshly ground pepper to taste
  1. Put the lentils in a large pan, cover with cold water and bring to the boil.
  2. After five minutes boiling, drain and put the lentils back into the pan. Cover with two pints cold water and bring to the boil.
  3. Simmer gently for ten minutes. Add the chopped onion, carrot and garlic, followed by the bay leaves and olive oil.
  4. Cook over a gentle heat for 45 minutes to an hour, or until the vegetables are tender, stirring occasionally. If you feel the mixture is getting a little thick, add a small amount of boiled water.
  5. Season with salt and pepper.

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One Response to Lentil Soup – an Archaeology Gastronomy Recipe

  1. I love lentils!
    Will try this during the weekend, thank you so much for your interesting blog

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