Octopus with orzo pasta
The renowned lentils of the village called Eglouvi are grown at an altitude of 950m. They are of excellent quality and the growers have never used any pesticides, they remove weed by hand. This laboring method makes the lentils deserve the “organic” label. On the 7th August there is a celebration at the church of Agios Donatos where the day before festivities take place as the women of Egglouvi cook lentils in large pots and offer samplings to the visitors accompanied with olives, anchovies and wine.
Ingredients:
Preparation
Remove any impurities and wash the lentils, place them in a saucepan and cover with cold water, cook for a few minutes and then drain the water. Return the lentils to the saucepan and cover with warm water, add the garlic and oregano and cook until the water is almost evaporated. Then add the olive oil and warm water according to the consistency you wish for your soup and cook for another 10 minutes. Remove the saucepan from the fire and add some salt. It is important to stir the lentils while cooking only with a wooden spoon. Vinegar is added directly to the served dish according to personal taste.