Mediterranean Lentil Salad
1 cup French Le Puy or Beluga lentils
2 whole bay leaves
1 clove garlic
peeled and bruised
1/4 tsp dried oregano
1 whole cinnamon stick
water or broth
1/4 tsp sea salt
1/4 cup extra virgin olive oil
1 tbsp brown rice vinegar
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp ground cumin
1/4 tsp sea salt
1 medium red bell pepper
seeded and finely diced
1 small cucumber
seeded and diced small
1/4 cup Kalamata olives
rinsed and sliced
3 tbsp chopped mint
3 tbsp chopped parsley
2 oz feta cheese (optional)
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.
In a small bowl whisk together the olive oil, vinegar, lemon juice, zest, cumin and salt.
Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, mint and parsley in a mixing bowl. Let sit 20 minutes.
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