cookware
- saucepan
- colander
- small bowl
- whisk
- mixing bowl
1 | Rinse the lentils well and place in a saucepan with bay leaves, garlic clove, oregano and cinnamon stick. Cover with water or broth by 2 inches and a generous pinch of sea salt. Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain. |
2 | In a small bowl whisk together the olive oil, vinegar, lemon juice, zest, cumin and salt. |
3 | Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, mint and parsley in a mixing bowl. Let sit 20 minutes. |
4 | Transfer to a large serving bowl or individual plates and serve at room temperature. Top the salad with feta if using. |
source: Reprinted with permission from The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
calories: 210
total fat: 11.6 g (1.5 g saturated, 7.8 g monounsaturated)
carbohydrates: 21 g
protein: 7 g
fiber: 5 g
sodium: 195 mg