Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 cup dried lentils, preferably Le Puy green lentils, rinsed well
2 bay leaves
1 clove garlic, peeled and smashed
¼ teaspoon dried oregano
1 cinnamon stick
¼ cup extra virgin olive oil
1 tablespoon brown rice vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon ground cumin
¼ teaspoon sea salt
1 medium red bell pepper, seeded and finely diced
1 small cucumber, seeded and diced small
¼ cup Kalamata olives, rinsed and sliced
3 tablespoons chopped mint
3 tablespoons chopped parsley
2 ounces feta cheese, (optional)
Rinse the lentils well and place in a saucepan with bay leaves, 1 bruised garlic clove, oregano and cinnamon stick. Cover with water or broth by 2 inches. Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain.
In a small bowl whisk together the olive oil, vinegar, lemon juice, zest,, cumin and salt in a small bowl. Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, mint and parsley in a mixing bowl. Let sit 20 minutes. Crumble the feta cheese on top.
Transfer to a large serving bowl or individual plates and serve at room temperature.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)