This has been a favourite potluck dish of mine for nearly ten years. I annotated the cookbook in Feb 1999 with the note "Wonderful mix of flavours." It's my contribution to tomorrow's departmental holiday luncheon.
Lentil, Olive and Mandarin Salad
Adapted from Weight Watchers' In A Flash cookbook
1 cup dried lentils
1 tablespoon fresh lemon juice
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
One 11-ounce can mandarin orange sections, drained*
1 small red onion, diced
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons chopped parsley
Put lentils in a saucepan covered by 2 inches of water. Bring to the boil, reduce heat to low and simmer for 25 minutes or until tender but not falling apart. Drain and run under cold water to cool.
In a medium bowl, mix the lemon juice, oil, garlic, cumin and salt. Gently stir in the lentils, mandarin sections, onion, olives and parsley.
*You can use fresh mandarins or small oranges instead. Cut off the membranes from each section.