Name: Beluga Lentil and Root Vegetable Slaw
Yield: 4 Servings
Ingredients: 1½ cups black beluga lentils, rinsed; Kosher salt; 2 lemons; 1 shallot, thinly sliced; 1 garlic clove, finely grated; ¼ cup coarsely chopped parsley; 2 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. pure maple syrup; ½ tsp. crushed red pepper flakes; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 red beets, peeled, sliced into matchsticks; 2 medium carrots, peeled, sliced into matchsticks (optional); 1 green apple, sliced into matchsticks; ½ cup very thinly sliced red cabbage; Plain whole-milk Greek yogurt (for serving)

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Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

Any crunchy vegetable or fruit can live in this colorful slaw from chef Sophia Roe, the host of Counter Space on Vice. Try fennel, small turnips, or Asian pear, shaved or cut into matchsticks. Black lentils, sometimes called beluga or caviar lentils, are great in salads because they keep their shape well once they’re cooked. Check on them often while they boil as they can overcook quickly.

Recipe notes