As unexpected (and seemingly Southwestern American) as the use of sage and chile peppers might be in this Ikarian soup, cooks from a generation or two ago on the island used both to flavor lentils. “We put chile peppers in bean soups in general, because black pepper was too expensive,” my neighbor Titika taught me. The chile peppers grown in Ikarian gardens resemble the long, thin cayenne variety. Sage adds, well, a wise touch, too! It's chock full of anti-inflammatory qualities and enhances brain power and memory. To find some of the artisinal Greek products you'll need to make this, visit my online shop here
, where you'll discover a host of lovingly curated Greek ingredients.
*Almost any chile will do. Sizes and heat levels vary, of course, so use according to personal taste.