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Lentils and Olive Salad Recipe

Guest Author - Paula Laurita

Who says vegetarian food is boring? This recipe brings together flavors with an exciting outcome.

Lentils and Olive Salad Recipe

Ingredients

  • 1 cup lentils
  • 2 tsp salt
  • ½ tsp dry mustard
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 tsp fresh sage leaves, chopped
  • 1 tsp fresh basil leaves, chopped
  • ½ tsp fresh thyme leaves, chopped
  • ½ cup kalamata olives, slivered
  • 1 Tbs balsamic vinegar
  • ¼ cup extra-virgin olive oil

Directions

  1. In a large sauce pot heat 3 cups of water to boiling, over high heat.
  2. Rinse the lentils. Add the lentils to the boiling water and cook for 5 minutes.
  3. Remove the lentils from the heat and allow to soak for 45 minutes.
  4. Add the salt and bring back to a boil. Cook for 5 minutes. The lentils should be slightly firm to the bite.
  5. Drain and rinse under cool water. Allow to drain well.
  6. Mix together the mustard, shallots, garlic cloves, sage, basil, thyme, and olive oil. Allow to sit for 30 minutes.
  7. In a bowl gently mix together the lentils, olives, and dressing from last step.

Note: This salad pairs well with goat cheese garlic bread.
Lentils and beans have been part of a healthy diet for thousands of years. Lentil plants are grown in fields, then cut and threshed like wheat, until the lentil "seed" falls away from the stalk. The seeds are then gathered, dried, and cooked to create many healthy dishes. They provide a good source of protein that the ancient Romans didn't have to worry about spoiling. The Romans would often eat lentils with barley and wheat. Lentils provide fiber for a balanced diet. They are also quick and easy to prepare, and since they take on the flavors of spices and other foods they work well in almost type of recipe.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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