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Greek Lentil & Olive Salad

3 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp anchovy paste
1/2 tsp pepper
19 oz can green lentils, drained and rinsed
1/4 cup oil-cured black olives, pitted and coarsely chopped
3 Tbsp chopped fresh oregano or parsley

In large bowl, whisk together oil, lemon juice, anchovy paste and
pepper. Stir in lentils, olives and oregano. Cover and let stand
for 1 hour. Makes 2 cups (500 mL).

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