Lentils

Native to the Mediterranean, lentils come in various sizes and colours. The ones most often used in Greece are grey-green. Large and small types are widely available, the smaller, rounder variety having the better flavour.

Lentils cook quickly, have a nutty taste and do not need to be soaked before being cooked. They are used to make a wonderful soup, which is often served on Friday, which is a fasting day. They are also the basis of the traditional meal on Good Friday, when they are simply boiled and served only with vinegar.