Greek Lentil & Olive Salad
An earthy salad of green lentils tossed with a lemony anchovy dressing, oil-cured olives, and fresh oregano.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, anchovy paste, and pepper until smooth.
- 2
Stir in the cooked lentils, olives, oregano, and parsley until evenly coated.
- 3
Cover and let stand at room temperature for 1 hour to allow the flavors to develop.
- 4
Serve at room temperature. The salad can be refrigerated in an airtight container for up to 8 hours; let it stand at room temperature for 30 minutes before serving.
Plan it in Listahan
Add Greek Lentil & Olive Salad to your week, check it against your household's allergens, and build the shopping list automatically.