Mediterranean Lentil Salad

This is a new recipe that I discovered out of The Cancer-Fighting Kitchen book. I have to say that it is among one of many of my favorites because it’s healthy, cancer fighting, and I absolutely love the flavor combination! I added cherry tomatoes, and paired it with Mediterranean Rice. For that recipe, click HERE.

INGREDIENTS

1 cup dried lentils, preferably Le Puy green lentils, rinsed well

1 clove garlic, peeled and smashed

1/2 teaspoon dried oregano

Sea salt

2 bay leaves

1 cinnamon stick, or 1/4 tsp ground cinnamon

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

1/2 tsp ground cumin

1 red bell pepper, seeded and diced small

1 small Cucumber, seeded and diced small

1/4 cup pitted Kalamata olives, rinsed and sliced

3 tbsp chopped fresh mint

3 tbsp chopped fresh fine leaf parsley

Freshly ground pepper

2 ounces organic feta cheese crumbles (optional)

1/4 cup cherry tomatoes cut in half

DIRECTIONS

Combine the lentils, garlic, oregano, 1/4 teaspoon of salt, bay leaves, and cinnamon stick in a saucepan and cover with water by 2 inches. Bring to a boil, then cover, and lower the heat, simmer until the lentils are tender, 20-25 min. Drain the lentils and take out the big pieces.

In a separate bowl, whisk the olive oil, lemon juice, lemon zest, cumin, and 1/4 tsp salt together. Toss the lentils with the vinaigrette, and refrigerate for 20 min.

Stir in the bell pepper, Cucumber, olives, mint, cherry tomatoes, and parsley. Add more salt and pepper if needed, and more lemon juice if desired.

Serve and enjoy!!!