Greek Lentil & Olive Salad

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.

• Ready In: 1 hr 40 mins
• Serves: 2

Ingredients

• 3  tablespoons olive oil
• 2  tablespoons lemon juice
• 1⁄2 teaspoon anchovy paste
• 1⁄2 teaspoon pepper
• 1 (19 ounce) can green lentils, drained and rinsed
• 1⁄4 cup oil-cured black olive, pitted and coarsely chopped
• 3  tablespoons fresh oregano or 3  tablespoons parsley, Chopped

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).