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, as needed for cooking process
- Garlic powder, as needed 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
In a saucepan, add lentils and vegetable broth, bring to a boil, reduce heat to low simmer, cover until lentils are al dente, drain any liquid and arrange lentils 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 some vegetable broth if getting too dry, then add balsamic vinegar and cook gently, stirring every so often until onions are slightly 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, and parsley, add a touch of oil, 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, za'atar seasoning, and some dressing, then toss, noting that you may have leftover dressing
Taste and add more lemon juice or garlic powder as desired, then add chopped fresh herbs
