Olives & Lentil Salad

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Vegetarian Olives & Lentil Salad

 

1 cup green lentils, rinsed and soaked for half hour

1/2 cup pitted oil cured black olives broken into pieces, pitted

2 Tablespoons capers

1/4 cup chopped fresh oregano

1 peeled and chopped garlic clove

1/2 cup chopped parsley

5 Tablespoons lemon juice or juice of one lemon

1 Tablespoon extra virgin olive oil

 

Place drained lentils in a saucepan. Cover them with three inches of cold

water. Bring lentils to a boil, cover the saucepan, and simmer for 30

minutes. Drain water and set lentils aside.

Mix together olive pieces, capers, oregano, garlic, parsley, and lentils.

Mix lemon juice and olive oil into a dressing with a pinch of salt and

pepper to taste, and drizzle on the salad. Serve with warm, crisp bread.

Makes 4 servings.