Greek Lentils with Cretan Extra Virgin Olive Oil – A Wholesome Mediterranean Classic

by Ioannis Tsioutsiouliklis on Aug 11, 2025 0 comments

There’s a reason Greek kitchens have been serving lentils drizzled with golden extra virgin olive oil for generations. This hearty, plant-based dish is simple to make yet rich in flavour, thanks to two of Greece’s most celebrated ingredients: protein-packed Greek lentils and Cretan extra virgin olive oil. Together, they create a warming, nourishing bowl that’s as good for your health as it is for your taste buds.

Perfect for fans of the Mediterranean diet, this recipe is naturally vegan, gluten-free, and brimming with fibre, antioxidants, and healthy fats. Whether you’re cooking a weekday lunch or preparing a make-ahead meal, it’s proof that wholesome food can also be deeply satisfying.

Nutritional Highlights

Greek Extra Virgin Olive Oil – A signature of Greek cuisine, EVOO is loaded with heart-healthy monounsaturated fats, vitamins E and K, and powerful polyphenols.
Greek Lentils – Just 100g of cooked lentils offer around 116 kcal, 9g protein, 8g fibre, and essential micronutrients like iron, folate, potassium, and manganese, supporting digestion, energy, and cardiovascular health.

Together, they form a Mediterranean superfood duo, savoury, satisfying, and packed with longevity-enhancing nutrients.

Ingredients

300g Greek lentils, rinsed
1L vegetable stock or water
1 tbsp Greek EVOO (plus extra for drizzling)
1 small onion, finely chopped
1 carrot, diced
2 garlic cloves, minced
1 tbsp tomato paste or tomato sauce
1 bay leaf
Salt and freshly ground black pepper, to taste
Optional: lemon wedge or red wine vinegar to serve

Method

1. In a large saucepan, heat the EVOO and gently sauté the onion, carrot, and garlic for about 5 minutes until softened.

2. Stir in the tomato paste and bay leaf, cooking briefly to release aromas.

3. Add lentils and stock (or water), bring to a boil, then reduce heat and simmer partially covered for 30–35 minutes until lentils are tender. Add water if needed.

4. Season with salt and pepper. Remove bay leaf.

5. Serve hot, drizzled with a generous glug of EVOO and a splash of lemon juice or red wine vinegar for brightness.

Serving Suggestions

Enjoy with crusty bread and a generous spoon of Greek Chalkidiki Green Olive Tapenade
Top with pickled vegetables and Kalamata olives
Pair with a crisp Greek-style salad

Why This Recipe Works

This simple yet flavourful bowl is rooted in the best traditions of the Mediterranean diet — nutrient-dense, plant-based, and satisfying. The combination of extra virgin olive oil and lentils delivers healthy fats, fibre, antioxidants, and plant protein in a rustic, wholesome dish that works for every season.