Lentil and Green Olive Salad

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Lentil and Green Olive Salad

 

2 cups cooked lentils, use brown or green

1 small onion, peeled

1 garlic clove, peeled

1 bayleaf

salt and freshly ground black pepper to taste

1 cup pitted imported green olives, coarsely chopped

1 red bell pepper, cut into long thin strips

1/3 cup extra-virgin olive oil

3 tbsps. fresh lemon juice

bitter greens such as arugula, chicory, frisee,

radicchio, or tender dandelions, romaine will work too

zest of 1/2 lemon, cut into fine julienne strips

1 tablespoon minced flat-leaf parsley

 

Pick the lentils over carefully to get rid of any

small stones or pieces of grit.

Rinse them under running water. Place in saucepan over

medium heat with the cool water. Add the onion,

garlic, bay leaf, salt and pepper and bring to a boil.

When the water is boiling, turn down the heat, cover

saucepan and simmer for about 30 minutes or until the

lentils are cooked and tender. (Time varies even more

with lentils than other legumes, depending on the age

of the lentils).

When the lentils are done, drain them, discarding the

cooking vegetables, and mix while still warm with the

olives, red peppers, olive oil, and lemon juice. Taste

and adjust the seasoning if necessary. Serve piled on

a bed of bitter greens. Garnish with the julienne

strips of lemon and minced parsley. Yields 4 servings.

 

 

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