Mediterranean Lentil Salad

lentilAdapted from Rebecca Katz, The Cancer-Fighting Kitchen

1 C dried lentils
1 red bell pepper, seeded and diced small
1 small cucumber, peeled, seeded and diced small
¼ C pitted Kalamata olives, sliced
3 T fresh mint, chopped
3 T fresh parsley, chopped
2 oz. feta cheese, crumbled

Dressing:
1 T brown rice vinegar
2 T fresh squeezed lemon juice
1 t lemon zest
1 t cumin
½ t sea salt
¼ C olive oil

Begin by cooking the lentils: rinse them well, put them in a saucepan and cover in water by 2 inches. Bring to a boil, then cover and lower the heat, and simmer until tender, 20-25 minutes. While the lentils are simmering, whisk together the dressing ingredients in a small bowl. Drain the lentils thoroughly and toss with the dressing, then refrigerate for 20 minutes to cool and allow the dressing to soak into the lentils.

Chop the pepper, cucumber, olives, mint and parsley and add to the lentils. Adjust for salt and pepper. Sprinkle with feta cheese and serve. Store in an airtight container 3-5 days. Serves 6.

(Note: cooked lentils can be found in the produce section of many grocery stores. If you choose to use them, warm them in the microwave before tossing with the dressing. The warm lentils will absorb the dressing better and soften the lentils. You will need 2 cups cooked.)

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