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Author Notes: Za'atar and a mustard-heavy Dijon vinaigrette provide the flavor backbone for this quick salad, which gets a cool crunch from carrot ribbons and a creaminess from lentils and crumbled feta. It's a healthy weeknight meal that can also be refrigerated and saved for lunch the next day. —Christopher Kibler
Food52 Review: WHO: Christopher Kibler is a relatively new member of Food25's community and hails from our nation's capitol.
WHAT: A make-ahead salad-for-dinner you'll soon be calling "lunch."
HOW: Cook the lentils in chicken broth (but feel free to swap out vegetable broth if you're vegetarian!). Toss them with carrot ribbons, crumbled feta, and a Dijon-za'atar dressing.
WHY WE LOVE IT: This salad had us at "save for lunch"—and that was before we tried the zingy za'atar-drenched lentils. We couldn't help ourselves from eating the whole bowl, but we can only imagine it only gets better as the flavors meld together. —The Editors
Serves 2 to 3
- 1 1/2 cups chicken stock
- 3/4 cup brown lentils
- 4 large carrots
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons coarse-grain Dijon mustard
- 1.5 tablespoons za'atar
- 1/4 teaspoon salt
- 4 ounces crumbled feta cheese
- In a heavy saucepan, bring chicken stock to boil. Reduce to a simmer and add lentils. Cook uncovered until tender, 25 to 30 minutes. Add stock or water as needed to keep lentils barely covered during cooking.
- While lentils are cooking, wash and peel carrots. Then, use vegetable peeler to slice long, thin ribbons of carrots, approximately 4 cups total.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and za'atar.
- When the lentils have finished cooking, drain any excess liquid. Sprinkle lentils with salt and transfer to a large mixing bowl. Add carrot ribbons, crumbled feta, and dressing. Mix thoroughly. Serve immediately or refrigerate and serve cold later.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe