Lentil and Olive Salad

By The Canadian Living Test Kitchen

24 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per 1/2 cup (125 mL): about	-
cal	238238 cal
pro	9 g9g pro
total fat	14 g14g total fat
sat. fat	2 g2g sat. fat
carb	22 g22g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	537 mg537mg sodium
% RDI:	-
calcium	33 calcium
iron	2727 iron
vit A	22 vit A
vit C	1010 vit C
folate	8585 folate

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.

Ingredients

3 tbsp olive oil 3 3tbsp tbspolive oil
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1/2 tsp anchovy paste 1/2 1/2tsp tspanchovy paste
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)green lentils, drained and rinsed
1/4 1/4cup cupblack oil-cured olives, pitted and coarsely chopped
3 tbsp chopped fresh oregano leaves 3 3tbsp tbspchopped fresh oregano leaffresh oregano leaves or fresh parsley

Preparation

In large bowl, whisk together oil, lemon juice, anchovy paste and pepper. Stir in lentils, olives and oregano. Cover and let stand for 1 hour. (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.)

Keywords : Salad; Greek; Lentils; Sides; Lemons;

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