1 kg potatoes, peeled & cut into large chunks 2 lb
40 ml olive oil 3 tbsp
30 ml red wine vinegar 2 tbsp
1 can brown lentils, rinsed & drained well (14 oz / 398 ml)
300 ml pitted black olives 1 1/4 cup
2 garlic cloves, chopped
15 ml lemon juice 1 tbsp
40 ml parsley, chopped 3 tbsp
6 green onions, chopped
salt & pepper
In a large pot of boiling water; cook potatoes for 15 to 20 minutes or until tender. Drain, transfer to large bowl.
While potatoes are still hot; add olive oil and vinegar and stir through. Add lentils, olvies, garlic, lemon juice, parsley and onions. Season with salt and pepper. Toss well to combine. Serve warm.
Serves: 6