Title: Olives and Lentil Salad
Categories: Salad Vegetable Ethnic Greek
Yield: 4 Servings

1	c	Green lentils; rinsed and soaked for half hour
1/2	c	Pitted oil cured black olives; broken into pieces (pitting m
2	tb	Capers
1/4	c	Fresh oregano; chopped
1	cl	Garlic; peeled and chopped
1/2	c	Parsley; chopped
5	tb	Extra virgin olive oil

Place drained lentils in a saucepan. Cover then 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.

Calories per serving: 227 Fat: 10 grams

Source: Vegetarian Journal, Jul/Aug 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com)

From: Lisa_pooh

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