Lemony Lentils With Black Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
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:
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 |
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.
|
|