Created By Rebecca K Atz Author Of The Cancerfighting Kitchen


1 cup dried lentils, rinsed well

1 clove garlic, minced 'A tsp dried oregano

2 bay leaves

V* tsp cinnamon

'A cup extra-virgin olive oil

1 tbsp brown rice vinegar

2 tbsp lemon juice 'A tsp ground cumin 'A tsp sea salt

1 red bell pepper, seeded and diced

1 small cucumber, diced

'A cup pitted Kalamata olives, sliced

3 tbsp chopped mint or parsley

2 oz feta cheese, crumbled

Make It

> I Combine the lentils, garlic, oregano, bay leaves, and cinnamon in a saucepan. Add water until lentils are submerged approximately 2 inches. Bring mixture to a boil, then cover and let simmer over low heat until tender, about 20 to 25 minutes. 2 Drain lentils and discard bay leaves. 3 Whisk together olive oil, vinegar, lemon juice, cumin, and salt Toss the lentils with the vinaigrette, stir in remaining ingredients, and top with feta.

Nutritional Breakdown

> 210 calories. 7g protein, 21g carbs, 12g fat, 5g fiber. Serves 6

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