lentil and cabbage chopped salad with honey walnut dressing

 
 

INGREDIENTS

 
 

2 cups lentils (you can use pre-cooked baby beluga lentils)

3 cups green cabbage, finely chopped

3 scallions, white and green parts, thinly chopped

2 cups cherry tomatoes, halved

2/3 cup crumbled feta cheese (can use dairy-free feta)

Kosher salt

DRESSING

1/3 cup chopped walnuts

1 garlic clove, chopped

1 tbsp. honey

1/3 cup apple cider vinegar

1/3 cup extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. fresh cracked black pepper

 METHOD

 

  1. Bring a medium saucepan of salted water to a boil. Rinse dry lentils in a strainer and add to boiling water. Cook for 15-20 minutes until the lentils are tender and strained. (If using pre-cooked lentils, rinse well in a strainer and set aside).

  2. While lentils are cooking, make the dressing - add all ingredients to a blender and blend. Keep the dressing with a little bit of texture from the walnuts.

  3. When lentils are fully drained, add to a large serving bowl with cabbage, tomatoes and green onions. Add crumbled feta to the bowl.

  4. Drizzle the salad with the walnut dressing and toss well.

  5. Serve or refrigerate - the salad will keep well for 4-5 days.