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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2 to 3
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
Test Kitchen Notes
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
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Ingredients
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1 1/2 cups
chicken stock
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3/4 cup
brown lentils
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4
large carrots
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2 tablespoons
extra-virgin olive oil
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1 tablespoon
red wine vinegar
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2 tablespoons
coarse-grain Dijon mustard
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1 1/2 tablespoons
za'atar
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1/4 teaspoon
salt
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4 ounces
crumbled feta cheese
Directions
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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.
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While lentils are cooking, wash and peel carrots. Then, use vegetable peeler to slice long, thin ribbons of carrots, approximately 4 cups total.
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In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and za'atar.
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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.
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