Lentil and Fennel Salad

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 24%
  • Fat: 7.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.3g
  • Carbohydrate: 40.1g
  • Fiber: 14.8g
  • Cholesterol: 0.0mg
  • Iron: 6.3mg
  • Sodium: 306mg
  • Calcium: 51mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lentil and Fennel Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy