Lentils may well be one of the world's most nutritious and affordable foods, and they have been a staple in the Greek diet since antiquity. Lentils are 30% protein, making them an excellent source of plant-based protein, and they are also high in fiber, manganese, B vitamins, phosphorus, potassium, magnesium, and iron. These lentils are produced in Thessaly with no preservatives or pesticides.
Lentils are a delicious and versatile source of vegetable protein and fiber, making them an ideal vegetarian entree. Conveniently, they don't require presoaking like most other legumes. Lentil soup or "fakes" is a simple and nutritious Greek staple, but you can also add lentils to rice pilafs or even pasta to enhance the nutrition and satiety of these simple carbohydrates. Lentils also make a delicious cold salad when combined with vegetables like onions, roasted red pepper, Greek oregano, and a drizzle of Greek extra virgin olive oil.
Lentil Soup with Kale and Chile Pepper
Clay-Baked Minoan Lentils "Minoikes Fakes"
Delicious Lentils, need soaking to tenderize
These small lentils are very flavorful, nutty and delicious completely cooked or slightly al dente. As they are small and tight, they taste better if they are soaked overnight then rinsed well before cooking. I have used them in soups and also in salads.
Very tasty. Highly recommend them.
Very tasty.Cooked quickly I would buy again.
Love the small beans
I made the lentil kale soup from Diane Nicholas recipes and it came out great. The small beans were a nice change from the large bean types we get at the grocery stores.
Used my grandmother's recipe that rekindled sweet memories!!! Lentils were tasty and delicious!!!