Lentil and Olive Salad Lentil and Olive Salad

Author: Canadian Living

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.

  • Portion size 500 servings



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.)

Nutritional facts <b>Per 1/2 cup (125 mL):</b> about

  • Sodium 537 mg
  • Protein 9 g
  • Calories 238.0
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g


  • Iron 27.0
  • Folate 85.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 10.0
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Lentil and Olive Salad