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Mediterranean Lentil Salad

August 2, 2014

A neighbor of mine was selling “The Cancer-Fighting Kitchen” cookbooks as a fundraiser for the Cancer Society. Since I love to cook, and also love a good cause, I happily bought one. The recipes included are all healthy, fresh, and delicious. Here’s one of my absolute favs!

1 cup dry lentils, cooked according to package directions (I used 1 package of Trader Joe’s cooked lentils, from produce aisle)
1/4 cup extra virgin olive oil
1 Tablespoons rice vinegar
Juice from 1 large lemon
1 teaspoon lemon zest
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
1 red bell pepper, seeded and diced small
1 cucumber, seeded and diced small
1/2 cup kalamata olives, sliced
3 Tablespoons fresh mint, chopped
3 Tablespoons fresh parsley, chopped
3 oz. feta cheese, crumbled


  • In a large mixing bowl, whisk together olive oil, vinegar, lemon juice, zest, cumin, cinnamon, oregano, salt and pepper.
  • Toss with lentils and all other ingredients except feta.
  • Let sit 20 minutes at room temp if eating right away. Otherwise, cover and put in fridge.
  • Top with feta before serving.
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