The recipe serves 4, yet only uses 1 tablespoon of olive oil to help make the dressing. This is a superfood salad with a fresh crispness that comes from the crunch of the red cabbage, the chopped roasted almonds give a wonderful nutty flavor, and red pepper flakes and a little spicy kick. I think you'll love it as much as I do! It takes a bit of time to prepare, so make a big batch. This salad will keep in then fridge for 3 days.
Ingredients:
2 Tbsp extra virgin olive oil
1 red onion, finely diced
1 carrot finely diced
1 stalk celery, finely diced
1 cup lentils, rinsed
coarse salt and fresh ground pepper
1 Tbsp lemon juice
1/4 tsp red pepper flakes
1/2 cup toasted almonds, roughly chopped
1 cup shredded red cabbage
1 cup chopped fresh herbs, such as parsley
Directions:
1. In a medium saucepan, heat 1 Tbsp oil over medium heat. Add onion, carrot, and celery and cook until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are tender. Drain and season with salt and pepper.
2. In a large bowl, whisk together remaining oil, lemon juice, and red pepper flakes. Season with salt. Add lentils mixture, almonds, cabbage, and herbs. Toss to combine. Add more lemon juice and/or salt to taste.
