Recipe book with local pulses

1. GREEK
MENU
Greek Lentil
Soup
INGREDIENTS
1/2 kilo of lentils
1 medium onion, finely chopped
2 cloves garlic
1/2 cup oil
1­2 bay leaves
Salt Pepper
vinegar
PREPARATION
Clean and wash the lentils and leave them to
soak in warm water for two hours. Drain. in a
saucepan pour 6 cups water, lentils, chopped
onion and garlic and bay leaves. Allow to
simmer for about 1/2 hour. Add the oil, salt,
pepper and a little vinegar. Boil for another 15
minutes until clot well. Serve drizzled on
them with a little vinegar.

2. GREEK
MENU
Greek
Chickpea
Soup
INGREDIENTS
 ½ kg chickpeas
 1 onion grated
 1 teaspoon rosemary
 1 tablespoon lemon juice
 1 tablespoon baking soda
 100 ml olive oil
 Salt and Pepper to taste
PREPARATION
 Soak the chickpeas overnight.
Drain them the following
morning, add the baking soda
and leave for 1 hour. Put your
hands in the bowl of chickpeas
and rub them well.Rinse the
chickpeas very well 4 or 5
times.Put them in a pan and add
enough water to cover them.

3.  Bring to the boil, removing the
froth at the top with a wooden
spoon just before they come to
the boil.Boil for 15 minutes.
 Drain the chickpeas and then put
them back in the pan and add
enough warm water to cover
them again. Bring to the boil, add
the onion and rosemary and
simmer for about 1½ hours or
until they are really tender –
don’t let them get dry and add
water if necessary.
 Add salt and pepper to taste.
 Whisk the olive oil with the lemon
juice and add to the chickpeas.
 Simmer for about another 5
minutes and then serve.