3 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp anchovy paste
1/2 tsp pepper (or to taste)
2 cups cooked green lentils (you could use canned if available but make sure that you rinse and drain them)
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 to develop flavors.

Makes 2 cups