Lentil and Root Vegetable Slaw

Recipe from Bon Appetit

Ingredients

-1.5 cups of black beluga lentils
-1 lemon
-1 shallot, thinly sliced
-2 cloves garlic, minced
-1 handful of parsley, finely chopped
-2 Tbsp sherry or red wine vinegar
-1 Tbsp maple syrup
-1/2 tsp red pepper flakes
-3 Tbsp olive oil
-2 sweet white turnips, sliced into matchsticks
-2 red beets, peeled & sliced into matchsticks
-2 medium carrots, peeled & sliced into matchsticks
-1 cup cabbage, thinly sliced
-1 apple or Asian pear, sliced into matchsticks
-1/2 cup plain Greek yogurt
-salt & pepper, to taste

Directions

Step 1: Cook lentils in salted water, about 20-25 minutes until they are cooked through, but still firm. Drain and let cool.

Step 2: Finely grate lemon zest from one lemon into a mason jar. Squeeze juice of one whole lemon into the jar. Add in the shallot, garlic, parsley, vinegar, maple syrup, red pepper flakes, olive oil, salt and pepper. Put a lid on the jar and shake until all the ingredients are well combined. 

Step 3: In a medium salad bowl, add the lentil and dressing. Toss to coat. Add in the sliced vegetables and mix until the dressing is evenly distributed. Serve with a dollop of Greek yogurt on top.

Step 4: Enjoy!