Greek Lentil & Olive Salad

READY IN: 1hr 40mins
Recipe 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.

Top Review by Dion Kirkland

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)

Ingredients Nutrition

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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