Ingredients for Lemony Lentils With Black Olives
- Lemon Rind
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Fresh Oregano
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Garlic Clove
- 2 cups water
- Dried Lentils
- Carrot
- Garlic Cloves
- Fresh Thyme
- Rosemary Sprig
- Plum Tomato
- Kalamata Olive
- Fresh Parsley
- Green Onion
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How to Make Lemony Lentils With Black Olives
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons lemon juice, 1/4 cup olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 clove minced garlic.
- **Cook the Lentils:** In a medium saucepan, combine 1 cup green lentils, 2 cups water, 1 sprig fresh thyme, and 1 sprig fresh rosemary. Bring to a boil over medium-high heat.
- **Simmer:** Reduce heat to low, cover, and simmer for 18 minutes, or until lentils are tender but not mushy.
- **Drain & Remove Herbs:** Drain the lentils in a fine-mesh sieve. Discard the thyme and rosemary sprigs.
- **Combine Ingredients:** Transfer the cooked lentils to a large bowl. Add 1/2 cup chopped tomatoes, 1/2 cup Kalamata olives (pitted and halved), 1/4 cup chopped fresh parsley, and 1/4 cup thinly sliced red onion.
- **Dress & Serve:** Pour the prepared lemon dressing over the lentil mixture. Gently toss to coat evenly. Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
2g
Carbs
7g
