Greek Lentil & Olive Salad

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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 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).

Reviews

(2)
Most Helpful

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 October 28, 2001

Loved it having left overs today for lunch

Foodisiac October 20, 2010

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