Carrot, Lentil, And Feta Salad

1. 1

   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.

2. 2

   While lentils are cooking, wash and peel carrots. Then, use vegetable peeler to slice long, thin ribbons of carrots, approximately 4 cups total.

3. 3

   In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and za'atar.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.