Prep time: 10 min
Cook time: 25 min


1 cup dried lentils, rinsed
1 clove garlic
½ teaspoon dried oregano
sea salt
2 bay leaves
¼ teaspoon ground cinnamon
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon ground cumin
1 red pepper, diced
1 cucumber, diced
3 tablespoons mint, chopped
3 tablespoons parsley, chopped


Combine lentils, garlic, oregano, pinch salt, bay leaves, and cinnamon stick in a sauce pan. Cover with water by 2 inches.

Bring to a boil, then cover. Reduce heat, simmer until lentils are tender, about 20 minutes.

In separate bowl, whisk olive oil, lemon juice, lemon zest, cumin, and ¼ teaspoon salt together.

Toss lentils with vinaigrette.

Chill 20 minutes.

Stir in bell pepper, cucumber, mint, and parsley and combine. Season as needed with salt.

Optional: Serve with feta cheese sprinkled over top.

Calories: 210; Total Fat: 11g; Carbohydrates: 21g; Protein: 7g; Fiber: 5g; Sodium: 195mg