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 TIME10minutes
COOK TIME25minutes
SERVES8
Ingredients
1pound/450 g Greek lentilsor any small green or brown lentils
2bay leaves
1cupGreek roasted red Florina peppersdrained and chopped
1cupgreen olives or green olives stuffed with pimentoschopped
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.
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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