Mediterranean Lentil Salad
I really should have called this Lentil Inside-Out Salad. Here’s why: With most salads, you pour the dressing on at the end and coat the dish from the outside in. But in this salad, the lentils cool off in the fridge in a bath of dressing—in this case olive oil, vinegar, lemon, and cumin. They absorb all of this wonderful flavor, which is heightened by the addition of red bell pepper, kalamata olives, parsley, and mint. This Mediterranean delight is like a vacation to the island of Crete without leaving your home. Le Puy lentils are resilient little things that hold their shape well throughout the cooking process, making them perfect for a salad.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Stir in the bell pepper, cucumber, olives, mint, and parsley and combine, then do a FASS check—and 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.
storage
Step 4
Store in an airtight container in the refrigerator for 3 to 5 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 210
Step 7
Total Fat: 11.6g (1.5g saturated, 7.8g monounsaturated)
Step 8
Carbohydrates: 21g
Step 9
Protein: 7g
Step 10
Fiber: 5g
Step 11
Sodium: 195mg
WHO KNEW? Carpe Diem!
Step 12
For most people going through cancer—even those having a really rough time—there’s generally a point between treatment sessions when you’ll find yourself feeling a little more energetic and a little less blah. Michael Broffman, an acupuncturist who also utilizes herbs and foods to help numerous cancer patients at his Pine Street Clinic in Marin County, says these good days are a great opportunity for a culinary workout: “We encourage our patients to use those days to take the time to assess their cooking skills, cook something, get a recipe out of a book, start to play with it, go to cooking classes, and deepen their skill sets. That way, once treatment is over, they’re well on their way to organizing this on a regular basis.”
