Charred Red Cabbage & Lentil Salad with Balsamic Caramelized Onions and Kalamata Olives in Lemon Vinaigrette

1.5 cups dry lentils + vegetable broth for cooking

3 carrots, peeled. finely diced

3 cups sliced red cabbage

1 onion, thinly sliced

1 tbsp balsamic vinegar

½ cup (packed) sliced kalamata olive

2 tsp dried oregano

1 tbsp dried parsley

2 tsp za'atar seasoning

Salt, garlic powder for cooking process

Fresh parsley or herbs of choice for serving (optional)

subheading: Lemon Vinaigrette (whisk together well):

Juice ½ lemon, 1 tsp vinegar

¼ cup olive oil

½ tsp kosher salt

½ tsp pepper

¼ tsp garlic powder

2 tsp agave or maple syrup

2 tsp dijon mustard

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