Lentils with Red Cabbage and Carrots

Lentils with Red Cabbage and Carrots

Lentils are not only a source of plant protein but they also provide fiber, complex carbohydrates, vitamins and minerals. Beyond their nutrition, additional benefits of eating lentils include their low cost, environmental impact, convenience and taste. Make this a vegetable confetti salad by adding other leftover veggies such as leafy greens, sliced tomatoes, cucumber or radishes. 

Serves 4

Rinse 1 cup dry black lentils. Add lentils to a small pot with 3 cups water. Bring to a boil, then reduce to a simmer and cook for 25 minutes until all the water has been absorbed. While the lentils are cooking, add 2 cups finely shredded red cabbage and 1 cup grated carrot to a large bowl. In a small jar, combine 2 Tb lemon juice, 1 tsp Dijon mustard, 2 Tb olive oil and 1 tsp maple syrup (optional) and shake. Once the lentils are done cooking, add to the bowl. Drizzle the dressing over top and toss well. Add 1/2 cup roughly chopped almonds. Season with salt and pepper to taste.

Pro tip: for an extra creamy dressing, add tahini to the lemon juice, mustard, maple syrup and olive oil.