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


  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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