Title: Lentil and Olive Salad
Categories: Harned 1995, Main dish, Salads, Vegetarian
Yield: 6 servings
16 oz Bag dry lentils (1 1/3 cups)
6 c Water
10 oz Package frozen tiny peas
8 oz Jar Kalamata olives (1 cup);
- drained
2 Plum tomatoes
2 6" pitas
3 tb Capers; drained
3 tb Olive oil
2 tb Lemon juice
1 ts Salt
1/2 ts Coarse ground black pepper
About 45 minutes before serving or early in the day, rinse lentils
with running cold water and discard any stones or shriveled lentils.
In 3-quart saucepan over high heat, heat lentils and 6 cups water to
boiling. Reduce heat to low; cover and simmer 20 minutes or until
lentils are tender.
Preheat broiler if manufacturer directs.
Meanwhile, prepare frozen peas as label directs; drain. Cut each
olive in half; discard pits. Dice tomatoes.
With serrated knife, split each pita in half; cut each half into 4
triangles. Place pita triangles on large cookie sheet; broil until
lightly toasted. Do not turn.
When lentils are done, drain well. In medium bowl, mix lentils, peas,
olives, tomatoes, capers, olive oil, lemon juice, salt and pepper.
Cover and refrigerate if not serving right away. Serve with toasted
pita.
Per serving: 470 calories; 14 g fat; 0 mg cholesterol; 1395 mg sodium.
From "Great New Summer Salads" article in
"Good Housekeeping" magazine. July 1994, vol 219, #1 pg 145.
Electronic format by Cathy Harned.
