Lentil and olive salata

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 8
Servings 4
Time

Ingredients

  • 375
    ml
    tinned lentils, drained
  • 250
    ml
    calamata olives, pitted and chopped
  • 1
    garlic clove, peeled
  • 5
    ml
    oregano
  • 45
    ml
    lemon juice
  • 90
    ml
    olive oil
  • salt and freshly ground black pepper
  • 125
    ml
    fresh coriander
 

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.
 

Read more on: pulses
 

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