1 C dried French lentils (lePuy) rinsed well and picked over
1 clove garlic, peeled and smashed
2 bay leaves
¼ t dried oregano
1 cinnamon stick or ¼ t. ground cinnamon
Combine the lentils, garlic, oregano, bay leaf and cinnamon in a saucepan and cover with water by 2 inches. Bring to a boil, then cover, lower the heat and simmer until the lentils are tender, 20-25 minutes. Drain the lentils well and discard the whole spices.
¼ C olive oil
1 T rice vinegar (can substitute apple cider vinegar)
2 T fresh lemon juice, more to taste
1 t lemon zest
½ t ground cumin
Sea salt and pepper to taste
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin and salt together. Toss the lentils with this vinaigrette and let stand while preparing vegetables.
1 red pepper, diced small
1 small cucumber, peeled, seeded and diced small
¼ C pitted black olives, sliced in half or quarters (Kalamata or Moroccan)
3 T fresh mint, chopped
½ C (2 ounces)feta cheese, crumbled
Add the chopped vegetables to the lentils, stir gently. Adjust seasoning for salt and pepper or fresh lemon juice.