Lemony Lentil & Vegetable Salad

1 c. lentils, rinsed
1 garlic clove
Good pinch of ground cumin
1 slice lemon
1 small red onion, finely chopped
1/2 c. roughly chopped dried apricots
3 small bell peppers (1 red, 1 yellow, 1 green), seeded and cut into 3/4" squares
1/4 lb. broccoli, broken into small florets
1 oz. reduced-fat goat cheese
2 T. toasted sunflower seeds

Dressing:
Juice of 1 lemon
3 T. olive oil
2 T. finely chopped fresh cilantro
Salt and pepper to taste

Put the lentils in a large saucepan, cover with water, and bring to a boil, skimming off any scum. Add the peeled garlic, cumin, and lemon slice. then reduce the heat and simmer until the lentils are tender, about 30 minutes.

Meanwhile, to make the dressing, put the lemon juice, oil, cilantro, salt, and pepper into a large salad bowl and whisk together.

Drain the lentils, discarding the lemon and garlic, and add them to the salad bowl. Toss gently to mix with the dressing. Add the onion, apricots, peppers, and broccoli florets, and mix gently. Crumble the cheese over the top. Scatter over the sunflower seeds, and serve immediately.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 174.