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Charred Cabbage and Lentil Salad

This Charred Cabbage and Lentil Salad is a really delicious and heart yet light meal, that packs so much flavor! From caramelized onions, to kalamata olives and a tangy dressing, there is lots to crave about this satisfying salad.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: kalamata olives, lentils, pasta salad, red cabbage
Servings: 2 people


  • 1 1/2 cups dry lentils
  • 3 cups vegetable broth for cooking lentils
  • 3 cups red cabbage sliced
  • 3 large carrots diced small
  • 1 small onion sliced
  • 1 tbsp oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp za'atar seasoning
  • 1/2 cup kalamata olives chopped


  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tsp dijon mustard
  • 3 tbsp fresh parsley finely chopped
  • 2 tsp agave
  • 1 tsp balsamic vinegar


  • In saucepan, add lentils and vegetable broth. Bring to boil, reduce heat to low simmer, covered until lentils are al dente. Do not overcook. Drain any excess liquid, and spread out on a baking tray to cool.
  • Meanwhile in a large pan, add 1 tbsp oil and onions. Add salt and garlic powder, and cook until onions are translucent, stirring often. Add the 1 tbsp balsamic vinegar, and cook another 5 minutes until onions are browned, adding bit of vegetable broth if getting too dry.
  • In separate skillet, cook carrots in a bit of oil for 2-4 minutes until just crisp-tender. Add cabbage to the pan, sprinkle with salt, garlic powder, oregano and parsley, and cover. After 3 minutes, stir, and cook another 5 minutes. When cabbage is crisp-tender and slightly browned, remove from heat.
  • In a mixing bowl, whisk dressing ingredients together. Add the cabbage, carrots, olives, along with the cooked lentils. Stir gently.
  • Just prior to serving, squeeze lemon juice over top of the salad.