Many Greek dishes, especially soups and stews, are made with a sauce based on two ingredients, lemon and eggs. It is called avgolémono, and it provides the dish with a light texture and a pleasant zesty flavor.
One of the main characteristics of Greek cuisine is the abundant presence and use of legumes with beans, lentils, chickpeas, fava beans and broad beans being the most common ones. Greeks eat legumes at least once a week , mainly in the form of a soup. But we also find them baked, mashed or in salads as a main ingredient. Today we’ ve got an all time favourite , which is considered as a staple of our cuisine. Greek kids love it, and believe it or not it’s hard to find one who’d say ‘’no’’ to a bowl of lentil soup, especially if it’s made by their dear granny! (Actually it’s even harder to say ‘’no’’ to a Greek granny!). It seems that our dearest sweet grandmothers know very well that lentils are a good source of iron, hence their insisting on cooking this soup for their grandchildren so often!
As such, Greek lentil soup is simple and easy to make. To be honest, simplicity is the key ‘’ingredient’’ in Greek cuisine in general. But what makes this soup extremely tasty is the final touch: a splash of good quality vinegar when finally cooked!