Mediterranean Lentil Salad Recipe By Tasty

Steps:

• Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
• While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
• Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
• Serve immediately, or cover and chill to serve later.

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Steps:

• In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
• Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

Steps:

• Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
• In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
• Stir in the bell pepper, cucumber, olives, mint, and parsley and combine, then do a FASS check-and season as needed with another pinch of salt, a few grinds of pepper, or lemon juice. Serve with the feta cheese sprinkled over the top.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 210
• Total Fat: 11.6g (1.5g saturated, 7.8g monounsaturated)
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 5g
• Sodium: 195mg
• WHO KNEW? Carpe Diem!
• For most people going through cancer-even those having a really rough time-there's generally a point between treatment sessions when you'll find yourself feeling a little more energetic and a little less blah. Michael Broffman, an acupuncturist who also utilizes herbs and foods to help numerous cancer patients at his Pine Street Clinic in Marin County, says these good days are a great opportunity for a culinary workout: "We encourage our patients to use those days to take the time to assess their cooking skills, cook something, get a recipe out of a book, start to play with it, go to cooking classes, and deepen their skill sets. That way, once treatment is over, they're well on their way to organizing this on a regular basis."

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Steps:

• In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool. , Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine. , Add dressing and gently toss to coat. Sprinkle with parsley.