Lemony Lentils with Black Olives

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Cinda Chavich,

Cooking Light

March 2004
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