Mediterranean Lentil Salad
Category: Small Plates, Soup & Salad
Total Time: 25 mins
Servings: 6
Ingredients
- 1 cup dried lentils (preferably green lentils rinsed well)
- 1 clove garlic (peeled and smashed)
- 1/4 tsp dried oregano
- 2 bay leaves
- 1 cinnamon stick
- 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 ground cumin
- 1/4 tsp sea salt
- 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 fresh flat-leaf parsley (chopped)
- 2 oz organic feta cheese, (crumbled (optional))
Directions
- 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, then do a FASS checkāand season as needed with another pinch of salt, a few grinds of pepper, or lemon juice. Serve with the feta cheese sprinkled over the top
