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
2 to 3
1 1/2 cups
extra-virgin olive oil
red wine vinegar
coarse-grain Dijon mustard
1 1/2 tablespoons
crumbled feta cheese
In This Recipe
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.