Author Notes: Za'atar and a mustard-heavy Dijon vinaigrette provide the flavor backbone for this quick salad, which gets a cool crunch from carrot ribbons and a creaminess from lentils and crumbled feta. It's a healthy weeknight meal that can also be refrigerated and saved for lunch the next day.

Carrot, Lentil, and Feta Salad

Serves 2 to 3

• 1 1/2cups chicken stock
• 3/4cup brown lentils
• 4large carrots
• 2tablespoons extra-virgin olive oil
• 1tablespoon red wine vinegar
• 2tablespoons coarse-grain Dijon mustard
• 1.5tablespoons za'atar
• 1/4teaspoon salt
• 4ounces crumbled feta cheese

1. In a heavy saucepan, bring chicken stock to boil. Reduce to a simmer and add lentils. Cook uncovered until tender, 25 to 30 minutes. Add stock or water as needed to keep lentils barely covered during cooking.
2. While lentils are cooking, wash and peel carrots. Then, use vegetable peeler to slice long, thin ribbons of carrots, approximately 4 cups total.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and za'atar.
4. When the lentils have finished cooking, drain any excess liquid. Sprinkle lentils with salt and transfer to a large mixing bowl. Add carrot ribbons, crumbled feta, and dressing. Mix thoroughly. Serve immediately or refrigerate and serve cold later.

https://food52.com/recipes/36062-carrot-lentil-and-feta-salad