Mediterranean Lentil Salad

Name: Mediterranean Lentil Salad
Yield: serves 6
Ingredients: 1 cup dried lentils, preferably Le Puy green lentils, rinsed well; 1 clove garlic, peeled and smashed; 1/4 teaspoon dried oregano; 2 bay leaves; 1 cinnamon stick, or 1/4 teaspoon ground cinnamon; 1/4 cup extra-virgin olive oil; 1 tablespoon brown rice vinegar; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon ground cumin; 1/4 teaspoon sea salt; 1 red bell pepper, seeded and diced small; 1 small cucumber, seeded and diced small; 1/4 cup pitted kalamata olives, rinsed and sliced; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh flat-leaf parsley; 2 ounces organic feta cheese, crumbled (optional)

December 9, 2011

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 notes

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