Options

Format:
Include:
PRINT
See more
Lentil and Fennel Salad

Lentil and Fennel Salad

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

Cooking Light JUNE 2004

  • Yield: 4 servings (serving size: 1 cup)

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.

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
advertisement

Go to full version of

Lentil and Fennel Salad recipe

advertisement