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Lemony Lentils with Black Olives

Yield 6 servings (serving size: about 1/2 cup)
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.

Ingredients

  • Dressing:
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Lentils:
  • 3 cups water
  • 1 cup dried lentils
  • 1/2 cup chopped carrot
  • 2 garlic cloves, crushed
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1/2 cup chopped seeded plum tomato
  • 1/3 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 179
  • caloriesfromfat 30 %
  • fat 6 g
  • satfat 0.8 g
  • monofat 4.3 g
  • polyfat 0.7 g
  • protein 9.7 g
  • carbohydrate 23.1 g
  • fiber 10.8 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 410 mg
  • calcium 35 mg

How to Make It

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

  2. 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.