Mediterranean Lentil Salad (New Beginnings- Year Four: Volume 10; January, 2014)

Prep time: 15 min

Cook time: 20- 25 min
Chill time: 20 min
Ready in: 55 min- 1 hour
Serves: 6

Ingredients: 
1 c. dried lentils- rinsed well
1 clove garlic- peeled, smashed
1/4 tsp. oregano
2 bay leaves
1 cinnamon stick (or 1 tsp. ground cinnamon)
1/4 c. olive oil
1 T. brown rice vinegar
2 T. lemon juice
1 tsp. lemon zest
1/2 tsp. ground cumin
1/4 tsp. salt (+ more, to taste)
1 red bell pepper- seeded, finely diced
1 small cucumber- seeded, finely diced
1/4 c. kalamata olives- pitted, rinsed, sliced
3 T. mint- chopped
3 T. flat-leaf parsley- chopped

Pepper (to taste)

Feta (for serving)

Directions: 
- Combine lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2"

- Bring to a boil

- Then cover, lower heat, and simmer until lentils are tender, 20- 25 min

- Drain lentils thoroughly and discard the whole spices
- In a separate bowl, whisk olive oil, vinegar, lemon juice, lemon zest, cumin, and 1/4 tsp. salt together

- Toss lentils in vinaigrette, then chill in fridge for 20 min
- Stir in bell pepper, cucumber, olives, mint, parsley until well-combined

- Season as needed with salt, pepper and/ or lemon juice

- Serve with feta cheese sprinkled over the top

*Jen found the recipe in The Cancer-Fighting Kitchen cookbook