- 1 cup dried lentils
- 1/2 tsp cinnamon
- 1/4 tsp/ turmeric
- 1/4 tsp cardamom
- 1/4 cup olive oil
- 1 Tbsp. brown rice vinegar
- 2 Tbsp freshly squeezed lemon juice 1/4 tsp salt
- 1 cucumber diced
- 1/2 cup Kalamata olives
- 1 carrot diced
- Handful chopped mint
- Handful chopped parsley
- 2 ounces feta cheese
Combine lentils, cinnamon, turmeric, cardamom and water or broth 2 inches above the lentils. Bring to a boil and then down to a simmer for 20-22 minutes. In a bowl, combine olive oil, vinegar, lemon juice, salt, cucumber, olives, carrots, mint, parsley and cheese. Add lentils to the mixture and place in the refrigerator. Will keep for 3-5 days.