The soup is inspired by the description I found in an ancient text. Greek volvoi are no longer exported, so you can use the lampascioni from Puglia, either sold roasted or in vinegar. Alternatively you can substitute pickled pearl onions, avoiding the bitter taste… More about Greeks’ love of bitter taste.
Scroll down for the second day Pasta & Lentil I usually whip up with our leftover lentil soup.
Makes 4 servings (more…)