For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.
Mediterranean Lentil Salad
- 1 cup dried lentils preferably Le Puy green lentils
- 1 tsp minced garlic or
- 1/8 tsp organic minced garlic
- 1/4 tsp organic oregano dried
- 2 organic bay leaves dried
- 1 tsp organic cinnamon sticks
- 1/4 cup extra virgin olive oil
- 1 tbsp brown rice vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp organic ground cumin
- 1/4 tsp fine sea salt
- 1 red bell pepper seeded and diced small
- 1 small cucumber diced
- 1/4 cup pitted kalamata olives rinsed and sliced
- 3 tbsp fresh mint or 2dried organic peppermint
- 3 tbsp organic parsley dried
- 2 oz organic feta cheese crumbled
Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.