Lemony Lentils With Black Olives Recipes

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LEMONY LENTILS WITH BLACK OLIVES



Lemony Lentils With Black Olives image

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)

Provided by figaro8895

Categories     Lentil

Time 18m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • To prepare dressing, combine first 7 ingredients, stirring with a whisk.
  • 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.

Nutrition Facts : Calories 156.6, Fat 3.5, SaturatedFat 0.5, Sodium 272.8, Carbohydrate 23.3, Fiber 11, Sugar 1.8, Protein 8.9

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