Greek Lentil & Olive Salad

Name: Greek Lentil & Olive Salad
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2 serving(s)
Ingredients: 3 tablespoons olive oil; 2 tablespoons lemon juice; 1/2 teaspoon anchovy paste; 1/2 teaspoon pepper; 1 (19 ounce) can green lentils, drained and rinsed; 1/4 cup oil-cured black olive, pitted and coarsely chopped; 3 tablespoons fresh oregano or 3 tablespoons parsley, Chopped

Submitted by Dancer

"Oil-cured olives, often available at the deli counter, add an authentic touch to this earthy salad. However, for a milder dish, you could replace the olives with diced sweet green pepper."

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Ready In:: 1hr 40mins
Ingredients:: 7
Serves:: 2

ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
¹⁄₂ teaspoon anchovy paste
¹⁄₂ teaspoon pepper
1 (19 ounce) can green lentils, drained and rinsed
¹⁄₄ cup oil-cured black olive, pitted and coarsely chopped
3 tablespoons fresh oregano or 3 tablespoons parsley, Chopped

directions

In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
Stir in lentils, olives and oregano.
Cover and let stand for 1 hour.
(Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.) Makes 2 cups (500 mL).

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Reviews

I omitted the anchovy paste and used the same amount of Sofrito (a paste for soups and stews used in many of my Latin/American recipes)

Dion Kirkland
Loved it having left overs today for lunch

Foodisiac