Lemony Lentils With Black Olives

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Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (cooking light march 2004)

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Steps

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To prepare dressing , combine first 7 ingredients , stirring with a whisk.

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To prepare lentils , combine water and next 5 ingredients in a medium saucepan , bring to a boil.

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Cover , reduce heat , and simmer 18 minutes or until lentils are tender.

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Drain.

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Discard thyme and rosemary.

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Place lentil mixture in a large bowl.

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Stir in tomato , olives , parsley , and onions.

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Pour dressing over lentil mixture.

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Toss to coat.

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Ingredients

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lemon rind, fresh lemon juice, extra virgin olive oil, fresh oregano, salt, fresh ground black pepper, garlic clove, water, dried lentils, carrot, garlic cloves, fresh thyme, rosemary sprig, plum tomato, kalamata olive, fresh parsley, green onion