Posted on April 8, 2013

Ingredients

1 cup dried lentils, French Le Puy (if possible)

2   bay leaves

1 clove garlic, peeled and bruised

1⁄4 tsp dried oregano

1⁄2 tsp sea salt (divided)

1  cinnamon stick (or 1/4 teaspoon ground cinnamon)

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 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)

Instructions

Rinse the lentils well and place in a saucepan with bay leaves, bruised garlic clove, oregano, 1/4 teaspoon salt and cinnamon stick. Cover with water or broth by 2 inches. Bring to a boil, reduce the heat to low 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 1/4 teaspoon salt in a small bowl. Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, mint and parsley in a mixing bowl. Let sit 20 minutes. (If using feta, keep in a separate dish until ready to serve.)

Transfer to a large serving bowl or individual plates and serve at room temperature.