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)
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh oregano or 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 3 cups water
- 1 cup dried lentils
- 1⁄2 cup chopped carrot
- 2 garlic cloves
- 1 sprig fresh thyme
- 1 rosemary sprig
- 1⁄2 cup chopped seeded plum tomato
- 1⁄3 cup chopped pitted kalamata olive
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped green onion
- To prepare dressing, combine first 7 ingredients, stirring with a whisk.
- 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.
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.