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What to do with lentils?

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A

axariotisxy

Active member
I love lentil soup and I make it a lot, so I kept buying lentils, not realize I already had lentils at home.

I make about one batch of lentil soup a month, and I have maybe 3 bags of lentils. The fresher they are, the better they taste in the soup.

So now, I am wondering if there are other Greek dishes that use lentils so I can use some of these bags up! I only use a half a bag for my lentil soup recipe, so it will take me a long time to get through my stock if I only use it for lentil soup.
 
You can do lentils in rice! Saute a chopped onion, 1 chopped celery stalk, and 1 chopped carrot for a few minutes, then add 1 cup of lentils and sauté for another few minutes. Add 2 cups of water, 1 teaspoon of tomato paste, salt, and pepper. Cover and bring to a boil. Reduce to a simmer and let it cook until the water is absorbed and lentils are soft. You might need to add a little more water during the cooking process.
 
That sounds like a good idea! How do I know if I need to add water or not?
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

How Much Garlic in a Batch of Tzatziki?

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It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

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I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

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I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

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