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Potato-Artichoke Torte
Potato-Artichoke Torte
I hope this Greek recipe for cauliflower stew will convince you that there’s more to this cruciferous vegetable than meets the eye.
Cinnamon-scented Cauliflower Stew with Sun-Dried Tomatoes and Olives
Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs. You can use green or black olives with equal ease.

Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs

By Diane Kochilas

You can use green or black olives with equal ease in this satisfying, healthy lentil salad. To find real Greek olive oil, olives, herbs, and more go to my online store here.

PREP TIME 10 minutes
COOK TIME 25 minutes
SERVES 8

Ingredients

  • 1 pound/450 g Greek lentils or any small green or brown lentils
  • 2 bay leaves
  • 1 cup Greek roasted red Florina peppers drained and chopped
  • 1 cup green olives or green olives stuffed with pimentos chopped
  • Greek sea salt and black pepper to taste
  • ½ cup extra virgin Greek olive oil
  • 3 – 4 tablespoons Greek balsamic vinegar
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon dried Greek oregano or mint

Instructions

  1. Rinse and drain the lentils. Place in a large pot with the bay leaves and bring to a boil. Reduce heat to low and simmer, skimming the foam off the top, until the lentils are al dente, about 25 minutes. Remove, drain and rinse.
  2. In a large mixing bowl, combine the lentils with the chopped olives and Florina peppers, olive oil, vinegar, and herbs. Serve warm, at room temperature or cold.

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