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Lentil Dishes Beyond Lentil Soup

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kosta_karapinotis

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I’ve been cooking more lentils lately, mostly the classic Greek lentil soup, which I like a lot, but I know there has to be more out there. Lentils are one of those ingredients that feel very traditional and practical, inexpensive, filling, and honestly perfect for colder weather or fasting periods.

I’m curious what other Greek lentil dishes people make besides soup. Are there regional recipes, salads, or baked dishes that you recommend? I’ve heard of lentils served with vinegar and olive oil almost like a salad, and I’m wondering how common that is.

I’m especially interested in recipes that feel hearty and satisfying, not just light sides. Something you could put on the table as a main dish. How do you cook lentils?
 
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Lentil Dishes Beyond Lentil Soup

I’ve been cooking more lentils lately, mostly the classic Greek lentil soup, which I like a lot, but I know there has to be more out there. Lentils are one of those ingredients that feel very traditional and practical, inexpensive, filling, and honestly perfect for colder weather or fasting periods.

I’m curious what other Greek lentil dishes people make besides soup. Are there regional recipes, salads, or baked dishes that you recommend? I’ve heard of lentils served with vinegar and olive oil almost like a salad, and I’m wondering how common that is.

I’m especially interested in recipes that feel hearty and satisfying, not just light sides. Something you could put on the table as a main dish. How do you cook lentils?

Pasta to Use in Pastitsio

I love making pastitsio, but I keep running into the same issue when I shop for ingredients. The long, thick pasta that’s traditionally used (the tubular kind that helps the layers hold together so nicely) isn’t always easy to find where I live. Some stores carry it occasionally, but it’s definitely not something I can rely on being in stock.

Because of that, I’ve been wondering what other types of pasta people use when they can’t find the traditional kind. I’ve seen some recipes suggest substitutes, but I’m curious what actually works best in practice. Do you stick with another long tubular pasta like penne or ziti, or is there something closer to the traditional texture?

Fasolakia with Frozen Vegetables?

I’ve always made fasolakia with fresh green beans, but recently I found out my cousin uses frozen ones, and I’m honestly a little skeptical. Part of what I love about fasolakia is the texture and the way the beans absorb the tomato, olive oil, and herbs during the long simmer. I keep thinking frozen vegetables might turn mushy or watery, or just not have the same flavor.

At the same time, I can see the convenience, especially when good fresh beans aren’t in season. So now I’m curious whether I’m being too rigid about it.

Has anyone here tried making fasolakia with frozen green beans? Did you change anything about the cooking method, like reducing liquid or cooking time? And did the final result still taste like proper fasolakia, or more like a shortcut version?

Simple Greek Lentil Soup Recipe

I make lentil soup a lot this time of year especially since this is a pretty big fasting period (lent). I thought I'd share my recipe!

Ingredients
  • 1 cup brown lentils
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped (optional but common)
  • 1 bay leaf
  • 2–3 tbsp olive oil
  • 1–2 tbsp tomato paste (optional)
  • 4 cups water
  • Salt and pepper to taste
  • 1–2 tbsp red wine vinegar (for serving)
Instructions
  1. Rinse the lentils well under cold water.
  2. In a pot, add lentils and water. Bring to a boil and skim any foam.
  3. Add onion, garlic, carrot, bay leaf, olive oil, and tomato paste.
  4. Lower the heat and simmer for about 30–40 minutes, until the lentils are tender.
  5. Season with salt and pepper.

Favorite Way to Make Giouvetsi?

Giouvetsi has always felt like one of those dishes that’s simple on paper but somehow deeply personal once you start talking about how it’s made. I’ve seen it done with beef, with lamb, even occasionally with chicken, and the seasoning seems to vary from house to house. Some people lean heavier on cinnamon and allspice, while others keep it more tomato-forward and savory.

I’m curious how others like to prepare it. Do you brown the meat first and then finish it in the oven with the kritharaki, or do you cook it more slowly on the stovetop? Do you add grated cheese at the end, and if so, which kind?

Is there a version that feels most “right” to you, or one you grew up with that you still prefer?
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