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.
Servings: 2 people
Ingredients
- 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
Dressing
- 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
Instructions
- 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.