Lemony Lentils with Black Olives

You may have noticed several of my recipes this month have featured flavors of Greece - that's because there's a section on that country's cuisine in this issue of my cooking magazine. Here's another Grecian-flavored dish, packed full of the vegan powerhouse, the lentil.

First make the dressing. In a bowl, whisk together 2 teaspoons grated lemon rind, 3 tablespoons fresh-squeezed lemon juice, 1 tablespoon olive oil, 3/4 tsp. dried oregano (or 2 teaspoons chopped fresh, if you prefer), 1/4 tsp. salt, 1/4 tsp. black pepper, and one minced garlic clove. Set aside.

In a saucepan, combine 3 cups water, 1 cup dried lentils (I suppose any variety would do, but I used standard green lentils), 1/2 cup chopped carrot, 2 crushed garlic cloves, 1 thyme sprig, and 1 rosemary sprig.

(Note: to crush garlic, place on a cutting board, and place the flat edge of a knife over the clove. Whack with your palm, then remove the peel and coarsely chop).

Bring the mixture to a boil, then cover, reduce heat and simmer for 18 minutes.

Drain, and discard the thyme and rosemary sprigs. Transfer to a large bowl and stir in 1/2 cup chopped and seeded plum tomato, 1/3 cup chopped and pitted kalamata olives, 1/4 cup chopped parsley and 1/4 cup chopped green onions. Drizzle evenly with the dressing.

The original recipe suggested that 1/2 a cup makes a side serving of 180 calories - but I'll suggest that 1 cup makes a vegan entree of 360 calories. The lentils are equally delicious warm, cold, or at room temperature.

Cost:
lemon $0.50
garlic $0.57
dried lentils $2.99
thyme $2.49
rosemary $2.49
plum tomato $0.58
green onions $0.99