Lemony lentils with black olives

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

Veggies:
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 lentils, lentil ingredients (water through rosemary) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. While lentils are cooking, prepare dressing and vegetables

To prepare dressing, combine first dressing ingredients (grated lemon through garlic clove), stirring with a whisk.

Cut up veggies and put in large bowl.

When lentils are done, 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.