Lemony Lentils With Black Olives

• DRESSING
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• LENTILS
• 3 cups water
• 1 cup dried lentils
• 1/2 cup chopped carrot
• 2 garlic cloves
• 1 sprig fresh thyme
• 1 rosemary sprig
• 1/2 cup chopped seeded plum tomato
• 1/3 cup chopped pitted kalamata olive
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onion

1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.

dressing, lemon rind, lemon juice, extra virgin olive oil, fresh oregano, salt, fresh ground black pepper, garlic, lentils, water, dried lentils, carrot, garlic, thyme, rosemary, tomato, olive, parsley, green onion

Taken from www.food.com/recipe/lemony-lentils-with-black-olives-230706 (may not work)