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Mediterranean Lentil Salad (02.28.12)

Mediterranean Lentil Salad (02.28.12)
Posted at 5:41 PM, Feb 28, 2012
and last updated 2012-02-28 19:41:34-05
  • 5 tablespoons olive oil, divided
  • 3 cups water
  • 1 cup dried lentils, rinsed
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1 large tomato, diced
  • 10-12 olives, any type, sliced
  • 1/3 cup minced fresh parsley
  • 2 green onions, diced
  • Salt and Pepper, to taste

In a medium saucepan, bring 1 tablespoon olive oil, water, lentils, bay leaf, salt and pepper to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf.

In a small bowl, combine the remaining 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, garlic, salt and pepper; set aside.

Add the tomato, olives, parsley, onions and dressing to the lentils; mix gently. Cover and refrigerate for at least 2 hours for best flavor.