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Mediterranean Lentil Salad

Mediterranean Lentil Salad

Adapted from The Cancer-Fighting Kitchen

Makes 4-6 servings

1 cup black lentils, rinsed well

1 clove garlic, peeled and smashed

½ teaspoon ground cinnamon

2 bay leaves

Sea salt

¼ cup extra-virgin olive oil

Zest and juice from 1 lemon

1 teaspoon ground cumin

1 red bell pepper, seeded and diced

1 small cucumber, seeded and diced

1 pint cherry tomatoes, halved

¼ cup chopped fresh parsley

¼ cup chopped fresh mint or dill

Ground pepper

2 ounces feta cheese, crumbled (optional)

1. Combine the lentils, garlic, cinnamon, bay leaves, and ¼ teaspoon salt in a saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer, and cook covered until lentils are tender, 18-25 minutes. Drain the lentils thoroughly and discard the bay leaves

2. In a medium bowl, whisk the olive oil, lemon zest and juice, cumin, and ¼ teaspoon salt together. Toss the lentils with the vinaigrette and refrigerate for 20 minutes.

3. Stir in the bell pepper, cucumber, tomatoes, parsley, and mint or dill. Taste and season with salt, pepper, or lemon juice.

4.Serve with feta cheese sprinkled over the top if desired.


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