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Lemony Lentils with Black Olives

Lemony Lentils with Black Olives

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 30%
  • Fat: 6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.7g
  • Carbohydrate: 23.1g
  • Fiber: 10.8g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 410mg
  • Calcium: 35mg
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Lemony Lentils with Black Olives recipe

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