Lemony Lentils With Black Olives

Submitted by figaro8895

"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)"

 

• Ready In: 18mins
• Ingredients: 17
• Serves: 6

ingredients

• DRESSING

• 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

• LENTILS

• 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

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

[Chef MB]

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.