OLIVES AND LENTIL SALAD

[Guest guest]

(Serves 4)

 

1 cup green lentils, rinsed and soaked for half hour

1/2 cup pitted oil cured black olives broken into pieces

2 Tablespoons capers

1/4 cup chopped fresh oregano

1 peeled and chopped garlic clove

1/2 cup chopped parsley

5 Tablespoons lemon juice or juice of one lemon

1 Tablespoon extra virgin olive oil

 

Place drained lentils in a saucepan. Cover them with three inches of

cold water. Bring lentils to a boil, cover the saucepan, and simmer

for 30 minutes. Drain water and set lentils aside.

 

Mix together olive pieces, capers, oregano, garlic, parsley, and

lentils. Mix lemon juice and olive oil into a dressing with a pinch

of salt and pepper to taste, and drizzle on the salad. Serve with

warm, crisp bread.

 

Note: The only way to pit these wrinkled olives is by hand. Try

rolling them between your fingers with some pressure to break the pit

from the flesh, which makes it easier to rip them apart.)