Lentil and olive salad

6 servings

Ingredients

Quantity Ingredient
16 ounces Bag dry lentils (1 1/3 cups)
6 cups ;Water
10 ounces Package frozen tiny peas
8 ounces Jar Kalamata olives (1 cup) drained
2 Plum tomatoes
2 6\" pitas
3 tablespoons Drained capers
3 tablespoons Olive oil
2 tablespoons Lemon juice
1 teaspoon Salt
½ teaspoon Coarse ground black pepper

Directions

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, No. 1. Pg. 145. Electronic format by Cathy Harned. Submitted By CATHY HARNED On 06-17-95

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