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Lentil and Fennel Salad

Yield 4 servings (serving size: 1 cup)
The lentils have an appealing bite because they're cooked just until tender. The crisp fennel adds contrast.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 282
  • caloriesfromfat 24 %
  • fat 7.5 g
  • satfat 1 g
  • monofat 5.1 g
  • polyfat 0.9 g
  • protein 16.3 g
  • carbohydrate 40.1 g
  • fiber 14.8 g
  • cholesterol 0.0 mg
  • iron 6.3 mg
  • sodium 306 mg
  • calcium 51 mg

How to Make It

  1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.

  2. 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.