GreekFoodTv's video: Lentil Soup with Greens Fakes Greek Village Salad Horiatiki GreekFoodTv

Kalamata olives add zing to the earthy lentil-greens combo but so does a little Greek feta. Drizzle with PDO Greek olive oil. For recipe, press the more button. 6-8 servings ½ cup/120 ml extra-virgin Greek olive oil 1 cup coarsely chopped onion (1 medium-sized onion) 2 large garlic cloves, minced 2 cups tiny lentils, rinsed and drained 1 bay leaf, broken in half 1 cup chopped, peeled tomatoes, with juice 1 pound/500 g. fresh chard, trimmed, washed and drained, and finely chopped Salt and freshly ground black pepper 6-8 cups water ¼ cup/60 ml oxymelo vinegar Black olive purée or whole Kalamata olives, for garnish (optional) 1. Heat ¼ cup of the olive oil in a large pot and cook onions, stirring frequently, until wilted, 6 to 8 minutes. Add garlic and stir for 30 seconds. Add lentils and toss to coat. 2. Add the bay leaf. Pour in tomatoes and stir in the chard. Season with salt and pepper. Add 6 cups water, cover, and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 30 to 40 minutes, until lentils are very tender. Add additional water during cooking to thin the soup to desired consistency. 3. Adjust seasoning with salt and pepper if needed. Just before serving, stir in remaining olive oil and the vinegar. Serve hot, with a spoonful of black olive purée in each bowl if desired. Greek Village Salad/Horiatiki Salata 4 servings 3 large, firm ripe tomatoes 1 large red onion, peeled 1 small cucumber, peeled and sliced into 1/8-inch/3-mm rounds 1 large green pepper, seeded, halved and sliced thin 1-2 long, thin hot green peppers, seeded and cut into thin rounds Salt to taste ½ cup Kalamata olives 1/3 pound/150 g. Greek feta cheese 2-3 pinches of dried oregano ¼ cup/60 ml extra-virgin Greek olive oil 1. Wash and dry the tomatoes. Cut them in half lengthwise, core them, and cut each half into thirds or quarters. Cut the onion the same way, halved and then into chunky wedges. 2. Toss the tomatoes, onion, cucumber, and peppers together in a serving bowl. Season with salt. Add the olives, feta (crumbled or whole), if desired, over the salad, oregano, olive oil and serve immediately. Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.