The lentils have an appealing bite because they're cooked just until tender. The crisp fennel adds contrast.
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 1/4 cups dried lentils
3/4 cup (1/4-inch-thick) 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
How to Make It
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.
For a regular recipe I would give it a 4/5 but for a vegan recipe, 5/5 as good ones are hard to come by. I substituted the onion and red pepper for zucchini and broccoli because that's what my CSA gave us and it was delicious. I have a feeling the pepper and onion is better. Will make again and very easy and quick to prepare.
This is a fantastic vegan recipe, and I have made it several times. It also packs a whopping 15 grams of fiber per serving. The only change is I cook the lentils for about 10 minutes. You have to keep testing them for doneness as they go from cooked just right to mush in a matter of a couple of minutes. Making this dish the day before and thoroughly chilling it also makes a huge difference. I wish I could upload a picture becuase along with being very tasty, this dish is beautiful.
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