Mediterranean Lentil Salad

I’m a huge believer in eating around the seasons, following what my body is naturally craving and making conscious decisions on what to eat and drink that will help support my digestion. During summer or hot months I generally stay away from using “heavy” grains, beans or root vegetables in the foundation of a recipe. Instead, I’ll play with lighter grains such as amaranth and millet with pops of vibrant sprouts and fresh bitter greens that help me feel full, cooler and light.

This ‘framework’ is just that a framework and not a hard-core rule so when my father asked for a lentil based dish I could not resist the challenge of preparing a meal that would help us both feel cool on a hot day in Dubai where the summer temperatures are normally over 100℉.

I hope you enjoy this cold lentil salad loaded with bright colors, flavors and that is nutrient-dense with protein, fiber and B-vitamins:

---

(Serves 2)

INGREDIENTS

• 1/4 cup extra virgin olive oil

• juice of 1 lime

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

• 1/2 teaspoon pink Himalayan salt

• 1 cup cooked green/brown lentils

• 3/4 cup cooked brown rice

• 1 cup cherry tomatoes, halved

• 1 cup sliced cucumbers

• 1 cup diced red and yellow bell peppers

• 1/2 cup kalamata olives, halved

• 1 small red onion, thinly sliced

• 1/2 cup crumbled vegan feta cheese

DIRECTIONS

1. To make the dressing, in a small bowl, whisk together the olive oil, lime juice, mustard, oregano, and salt. Set aside.

2. In a large salad bowl, arrange the cooked lentils, rice, tomatoes, cucumbers, bell pepper, olives, onions, and cheese.

3. Dress with desired amount of dressing and enjoy.