Lemony Lentils With Black Olives

Total Time
18mins
Prep 0 mins
Cook 18 mins

Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (Cooking Light March 2004)

Ingredients Nutrition

Directions

  1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
  2. To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.

Reviews

(1)
Most Helpful

This dish is delicious! I frequently serve it for company, and I've not met anyone yet who didn't love it. I made a note on my recipe that the leftovers are good over lettuce.

Chef MB May 18, 2008

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