Carrot, Lentil, And Feta Salad

• 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
• 4 ounces 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.

chicken stock, brown lentils, carrots, extravirgin olive oil, red wine vinegar, coarsegrain, salt, feta cheese

Taken from food52.com/recipes/36062-carrot-lentil-and-feta-salad (may not work)