The classic soup of Greece eaten so often during periods of fasting

it has given us the word "Lent" and "lenten"! This is the smaller, brown pulse imported from Greece and made simply with lots of onions, garlic, herbs and spices: no veggies--potatoes, tomatoes, carrots, celery. If you want to eat it the way Anna does, order an "extra" of Skordalia and daub your soup with it. Yum! Both are vegan.