Greek Lentil & Olive Salad |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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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. 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:
1. In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
2. Stir in lentils, olives and oregano.
3. Cover and let stand for 1 hour.
4. (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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