Lentil and olive salad - gh_9407

Yield: 6 servings

Measure Ingredient
1 \N (16oz) bag dry lentils
\N \N (about 1 1/3 cups)
1 pack (10oz) frozen tiny peas
1 \N (8oz) jar Kalamata olives, drained (1 cup)
2 \N Plum tomatoes
2 \N 6\" pitas
3 tablespoons Drained capers
3 tablespoons Extra virgin olive oil or olive oil
2 tablespoons Lemon juice

1 t salt

½ t coarsely ground black pepper ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. 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.

2. Preheat broiler if manufacturer directs.

3. Meanwhile, prepare frozen peas as label directs; drain. Cut each olive in half, discard pits. Dice tomatoes.

4. With serrated knife, split each pita in half, cut each half into 4 triangles. Place pita triangles on lg cookie sheet; broil until lightly toasted. Do not turn.

5. 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.

Each serving, About 470 calories, 14 g fat, 0 mg cholesterol, 1395 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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