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 tbsp balsamic vinegar
- 1/2 cup (packed) sliced kalamata olives
- 2 tsp dried oregano
- 1 tbsp dried parsley
- 2 tsp za'atar seasoning
- Salt, garlic powder for cooking process
- Fresh parsley or herbs of choice for serving (optional)
Lemon vinaigrette
- Juice 1/2 lemon
- 1 tsp vinegar
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 tsp agave or maple syrup
- 2 tsp dijon mustard
Preparation
Prepare the lemon vinaigrette by whisking together all the vinaigrette ingredients well.
In a saucepan, add lentils and vegetable broth, bring to a boil, reduce heat to low simmer, cover, and cook until lentils are al dente, then drain any liquid and arrange on a baking tray to cool.
Meanwhile, in a skillet add onions, 1 tablespoon oil, season with salt and garlic powder, cook until translucent, add some vegetable broth if getting too dry, then add balsamic vinegar and cook gently, stirring every so often until onions get a bit browned.
In a separate skillet, saute 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, parsley, add a touch of oil, and cook until wilted and slightly browned over medium-high heat, stirring as needed to prevent burning.
Assemble the salad with lentils, onions, carrots, and cabbage in a large bowl or one of the pans, add olives and za'atar seasoning, some dressing, and toss, noting you may have leftover dressing.
Taste, add more lemon juice or garlic powder as desired, and add chopped fresh herbs.
