INGREDIENTS

• 500 g Englouvi lentils
• 1 kg of (7 THALASSES) boiled and cleaned shrimps
• 100 g sun-dried tomatoes
• 2 spring onions
• 100 g dried figs
• 1/2 radish
• 100 g finely chopped parsley
• 1 tsp medium dry onion
• 100 g extra virgin olive oil
• 50 g vinegar
• 5 g salt
• 5 g pepper

METHOD

In a pot of water, we boil the shrimps for 3-5 minutes. Then, we remove them, drain, peel and set aside.

We put the lentils in a pot and cover them with some water. Once they come to a boil, drain them and discard the water. Then add hot water to the pot and add them back in to complete the boil.

Once boiled, allow them to drain thoroughly and cool. In a basin put all the ingredients in the recipe, chopped, except the shrimp. Once the lentils have cooled down, add them to the pot along with the olive oil, salt – pepper and vinegar. Mix well and finally add the shrimps and mix lightly.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)