Charred Red Cabbage and Lentil Salad
Ingredients
- 1.5 cups dry lentils
- Vegetable broth (for cooking)
- 3 carrots, peeled and finely diced
- 3 cups sliced red cabbage
- 1 onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1/2 cup packed sliced kalamata olives
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons za'atar seasoning
- Salt (for cooking process)
- Garlic powder (for cooking process)
- Fresh parsley or herbs of choice for serving (optional)
Lemon vinaigrette
- Juice of 1/2 lemon
- 1 teaspoon vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons agave or maple syrup
- 2 teaspoons dijon mustard
Preparation
Whisk together all ingredients for the lemon vinaigrette until well combined.
In a saucepan, add lentils and vegetable broth, bring to a boil, reduce heat to low simmer, cover until lentils are al dente, then drain any liquid and arrange on a baking tray to cool.
Meanwhile, in a skillet, add onions and 1 tablespoon oil, season with salt and garlic powder, cook until translucent, add vegetable broth if too dry, then add balsamic vinegar and cook gently, stirring occasionally, until slightly browned.
In a separate skillet, sauté carrots in a touch of oil and broth for 3-5 minutes until crisp-tender, then transfer to a plate, add cabbage to the pan, season with salt, garlic powder, dried oregano, and parsley, add a touch of oil, and cook until wilted and slightly browned over medium-high heat, stirring as needed.
Assemble the salad with lentils, onions, carrots, and cabbage in a large bowl or one of the pans, add olives, za'atar seasoning, and some dressing, then toss.
Taste and add more lemon juice or garlic powder as desired, and add chopped fresh herbs if using.
