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Gialantzi (lemony lentil purée): recipe illustration
Salads & starters

Gialantzi (lemony lentil purée)

A purée of red or green lentils flavoured with olive oil, garlic and lemon, served cold or warm as a meze. Very simple to make, it's spread on toasted bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

347 kcal per serving

Protein
17.9 g
Carbohydrates
30.6 g
of which sugars
2.2 g
Fat
14.3 g
of which saturated fat
2.2 g
Fiber
10.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the lentils under cold water until the water runs clear.
  2. Place them in a pan with the water, halved onion and bay leaf. Bring to the boil, then lower the heat.
  3. Simmer for 20 minutes until the lentils are very soft and mash easily.
  4. Drain, remove the onion and bay leaf, then mash the lentils with a fork or blend them.
  5. Add the olive oil, crushed garlic, lemon juice and cumin, then stir vigorously.
  6. Season with salt and pepper, garnish with parsley, and let cool or serve warm on toasted bread.

Variations and tips

Smoother. Blend with a little of the cooking water for a smoother, creamier texture.

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Original Ecomely recipe.