Greek Lentil & Olive Salad

about 2 hours Servings: 2.0 No ratings yet


2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup oil-cured black olives, pitted and coarsely chopped
1/2 teaspoon pepper
3 tablespoons fresh oregano or 3 tablespoons parsley, Chopped
1 (19 ounce) cans green lentils, drained and rinsed
1/2 teaspoon anchovy paste


  1. In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
  2. Stir in lentils, olives and oregano.
  3. Cover and let stand for 1 hour.
  4. (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.) Makes 2 cups (500 mL).