Lentil and Fennel Salad

recipe
The lentils have an appealing bite because they're cooked just until tender. The crisp fennel adds contrast.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jeanne Lemlin,

June 2004
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