Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (16oz) bag dry lentils 2 6" pitas
(about 1 1/3 cups) 3 tb Drained capers
1 pk (10oz) frozen tiny peas 3 tb Extra virgin olive oil
1 (8oz) jar Kalamata olives, -or olive oil
-drained (1 cup) 2 tb Lemon juice
2 Plum tomatoes

1 t salt
1/2 t coarsely ground black pepper
ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY:

1. Rinse lentils with running cold water and discard any stones or
shriveled lentils. In 3-quart saucepan over high heat, heat lentils
and 6 cups water to boiling. Reduce heat to low; cover and simmer 20
minutes or until lentils are tender.

2. Preheat broiler if manufacturer directs.

3. Meanwhile, prepare frozen peas as label directs; drain. Cut each
olive in half, discard pits. Dice tomatoes.

4. With serrated knife, split each pita in half, cut each half into 4
triangles. Place pita triangles on lg cookie sheet; broil until
lightly toasted. Do not turn.

5. When lentils are done, drain well. In medium bowl, mix lentils,
peas, olives, tomatoes, capers, olive oil, lemon juice, salt, and
pepper. Cover and refrigerate if not serving right away. Serve with
toasted pita.

Each serving, About 470 calories, 14 g fat, 0 mg cholesterol, 1395 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

Browse by categories