Greek Lentil & Olive Salad
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.
3 tbsp Olive oil
2 tbsp Lemon juice
1/2 tsp Anchovy paste
1/2 tsp Pepper
1 Can (19 oz. ) green lentils, drained and rinsed
1/4 cup Oil-cured black olives, pitted and coarsely chopped
3 tbsp Chopped fresh oregano or parsley
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).
Janette Chantler