Tangy Winter Veggie Lentil Salad

Prep Time: 40 minutes

Cooking Time: 25 minutes

Serves: 4-6

Description:

This is a tangy, fresh salad meant to brighten up those dark winter days. The citrusy dressing brings a punch and helps to break down the cabbage to make it easier to digest. Lentils are uncomplicated, they deliver an abundance of vitamins and minerals, such as phosphorus, calcium, zinc, iron, protein, and vitamin B complex that support various functions in the body. So gather around the table, spread some cheer, and happy cooking.

Ingredients for Tangy Winter Veggie Lentil Salad on table

Ingredients:

Preparation:

  • 300 g (1 1/2 Cup) beluga lentils*

  • 1 bay leaf

For the Dressing:

  • 2 lemons, zested, and juice from 1 lemon

  • 1 red onion, thinly sliced

  • 1 garlic clove, thinly sliced

  • 1 handful parsley, finely chopped

  • 1 small handful dill, finely chopped

  • 2 Tablespoons red vine vinegar

  • 1 teaspoon mustard

  • 1 teaspoon dried chili flakes

  • 2 tablespoons extra virgin olive oil

For the Veggie Salad:

  • 1 red beat, finely chopped in strips

  • 2 medium carrots, grated

  • 1 apple, thinly sliced

  • 200 g (2 Cups) red cabbage, thinly sliced

  • salt, pepper to taste

  • Feta cheese

Directions:

  1. Rinse the lentils and add to a medium pot of water, cover with water at least 1/2 inch and add the bay leaf. Bring to a boil, reduce heat, and allow to simmer uncovered for 20 - 25 minutes until firm.

  2. Meanwhile, make the dressing by adding together the dressing ingredients in a medium bowl. Add a couple pinches of salt. 

  3. Then prepare the veggies for the veggie salad, add to a large bowl and add the dressing. Toss well together until all the veggies are covered with the dressing. 

  4. When the lentils are ready, drain, and rinse off with cold water. This removes the excess starch. Add to the veggies bowl and mix. Add salt and pepper to taste and top with feta cheese. Serve and enjoy.  

Notes:

  • If you have time, make the slaw salad a day before or a couple of hours before cooking the lentils, so the veggies have time to soak in the dressing. This makes for a tangier taste. 

  • *For the slow (even slower) version of this recipe, I highly recommend sprouting the lentils. Soak the lentils overnight and then pour the water off and rinse. Add to a sieve and let the lentils drip over a bowl. Place a fitting pot lid over the sieve. Rinse the lentils in the mornings and evenings, until the sprouts are about 1/4 of an inch long. This will take about 2 - 3 days. Then steam the lentils for about 10 minutes and add to the veggies and dressing. 

  • Soaking and sprouting the lentils removes the phytic acid and wakes up the vitamins and minerals in the „seed“. Therefore, we gain the full spectrum of nutrients for our body to absorb and put that goodness to work. 

  • Many other winter veggies can be added such as white cabbage, black radishes, fennel, or even chicory. 

  • Here you can also switch out Beluga lentils for Pardon or Mountain lentils. These types tend to hold their shape better in salads. 

  • This may be served as a side or main dish. 

  • Keeps in an airtight container in the fridge for 3 - 4 days. 

  • Recipe inspired by Chef Sophia Roe featured in Bon Appétit