Lemony Lentils with Black Olives

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• Dressing:
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 
  Lentils:
• 3 cups water
• 1 cup dried lentils
• 1/2 cup chopped carrot
• 2 garlic cloves, crushed
• 1 thyme sprig
• 1 rosemary sprig
• 1/2 cup chopped seeded plum tomato
• 1/3 cup chopped pitted kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions

Preparation

To prepare dressing, combine first 7 ingredients, stirring with a whisk.

To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.