Nutrition. Education. Transformation.

Lentil Salad

July 15, 2013

 

  • 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.

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