Greek Lentil & Olive Salad

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 12 teaspoon anchovy paste
• 12 teaspoon pepper
• 1 (19 ounce) can green lentils, drained and rinsed
• 14 cup oil-cured black olive, pitted and coarsely chopped
• 3 tablespoons fresh oregano or 3 tablespoons parsley, Chopped

1. In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
2. Stir in lentils, olives and oregano.
3. Cover and let stand for 1 hour.
4. (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.)
5. Makes 2 cups (500 mL).

olive oil, lemon juice, anchovy, pepper, green lentils, oilcured black olive, fresh oregano

Taken from www.food.com/recipe/greek-lentil-olive-salad-564 (may not work)