Ingredients

1 C. green lentils; rinsed and soaked for half hr
1/2 C. pitted oil cured black olives; broken into pieces (pitting must be done by hand)
2 Tbsp. capers
1/4 C. fresh oregano; chopped
1 clove garlic; peeled and chopped
1/2 C. parsley; chopped
5 Tbsp. extra virgin olive oil

Cooking Instructions

Place drained lentils in a saucepan. Cover then with three inches of cold water. Bring lentils to a boil, cover the saucepan, and simmer for 30 minutes. Drain water and set lentils aside. Mix together olive pieces, capers, oregano, garlic, parsley and lentils. Mix lemon juice and olive oil into a dressing with a pinch of salt and pepper to taste, and drizzle on the salad. Serve with warm, crisp bread.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)