Makes 5 standard servings protein
2 T extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Sea salt and freshly ground pepper
1 T fresh lemon juice
1/4 tsp crushed red-pepper flakes
1/2 cup chopped raw almonds
2 cups shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint
In a medium saucepan, heat 1 tablespoon oil over medium. Sauté onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds, cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.