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

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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


  • 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


  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.
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