This is a fantastic vegan recipe, and I have made it several times. It also packs a whopping 15 grams of fiber per serving. The only change is I cook the lentils for about 10 minutes. You have to keep testing them for doneness as they go from cooked just right to mush in a matter of a couple of minutes. Making this dish the day before and thoroughly chilling it also makes a huge difference. I wish I could upload a picture becuase along with being very tasty, this dish is beautiful.
Lentil and Fennel Salad
Mscarolyn Posted: 02/07/11
Laurenshana Posted: 07/09/11
For a regular recipe I would give it a 4/5 but for a vegan recipe, 5/5 as good ones are hard to come by. I substituted the onion and red pepper for zucchini and broccoli because that's what my CSA gave us and it was delicious. I have a feeling the pepper and onion is better. Will make again and very easy and quick to prepare.