Lentil and Fennel Salad Recipe #378464
Cooking Light, JUNE 2004
by dicentra
30 min | 10 min prep
SERVES 4
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper
- 1 garlic clove, minced
Salad
- 1 1/4 cups dried lentils
- 3/4 cup red bell pepper, strips each cut in half crosswise
- 1/2 cup thinly sliced fennel bulb
- 1/2 cup thinly vertically sliced red onion
- 3 tablespoons chopped fresh parsley, divided
- To prepare dressing, combine first 7 ingredients, stirring with a whisk.
- To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
- Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
- Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
- Sprinkle 1 tablespoon parsley over top of salad.
- Cover and chill at least 1 hour.
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5 stars