How to cook
Wash the lentils and allow them to boil in 8 1/3 cups (2 liters) of water. Once softened, add a little salt to taste. Let some of the water evaporate and gently stir continuously, until the liquid is almost completely boiled off. Separately, heat 3 1/3 tbsp (50 ml) of olive oil and fry the crushed garlic, onions and olives.
Once soft, add spices to taste and add the vegetables to the lentils. Stir, pour a little fresh lemon juice in and serve a portion of the Greek lentils. Optionally, add a few capers, pour a trickle of olive oil and sprinkle with chopped parsley.
It's customary to add capers, which has been the fad in Greek cuisine for several years now.