Lentil and olive salata

Fairlady
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (8)

375.00 ml lentils — tinned, drained
250.00 ml olives — calamata, halved, pitted
1.00 garlic — cloves, peeled
5.00 ml dried oregano
45.00 ml lemon juice
90.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
125.00 ml fresh coriander
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Method:

Place all ingredients in a blender and process for a minute or two, keeping the lentils chunky.
Serve with warmed pita bread, sliced ripe tomatoes, and labna balls or cubes of creamy feta cheese.



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