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Lemony Lentils with Black Olives and Tomato

Submitted by LyricFox

Adapted from Cooking Light

Ingredients

Dressing:

2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Lentils:

3 cups water
1 cup dried green or brown lentils
1/2 cup chopped carrot
2 garlic cloves, crushed
1 thyme sprig
1 rosemary sprig
1/2 cup canned tomatoes, drained, rinsed and chopped
1/3 cup chopped pitted black olives
1/4 cup chopped fresh parsley
1/4 cup chopped green onions (white and green parts)

Directions

To prepare dressing, combine first 8 ingredients, stirring with a whisk.

To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.

Yield: 6 servings