Carrot, lentil, and feta salad

Delight in the flavors of Carrot, Lentil, and Feta Salad. A harmonious blend of textures and tastes awaits in this colorful dish.

Ingredients:

• 1 1/2 cups chicken stock
• 3/4 cup brown lentils
• 4 large carrots
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoons coarse-grain Dijon mustard
• 1 1/2 tablespoons za'atar
• 1/4 teaspoon salt
• 110g crumbled feta cheese

Instructions:

1. Start by heating chicken stock in a sturdy saucepan until it starts boiling. Lower the heat and add lentils. Let it cook without a lid until the lentils are soft, which should take about 25 to 30 minutes. If needed, pour in more stock or water to make sure the lentils are always slightly covered while cooking.
2. While the lentils simmer, prepare the carrots by washing and peeling them. Using a vegetable peeler, create long and thin ribbons from the carrots, aiming for around 4 cups in total.
3. Combine olive oil, red wine vinegar, Dijon mustard, and za'atar in a small bowl, and whisk them together.
4. After the lentils are done cooking, strain any extra liquid. Season the lentils with salt, then move them to a large mixing bowl. Add the carrot ribbons, crumbled feta cheese, and dressing. Mix everything well. You can serve the dish immediately or refrigerate it to enjoy cold later on.

Summary:

• Calories: 1331 kcal
• Fat: 60 g
• Protein: 65 g
• Carbs: 140 g
• Potassium: 2428 mg
• Magnesium: 165 mg