Lentil and Fennel Salad

dicentra's Note:

Cooking Light, JUNE 2004

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

Dressing

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon sugar
• ¼ teaspoon fresh ground black pepper
• 1 garlic clove , minced

Salad

• 1 ¼ cups dried lentils
• ¾ cup red bell pepper , strips each cut in half crosswise
• ½ cup thinly sliced fennel bulb
• ½ cup thinly vertically sliced red onion
• 3 tablespoons chopped fresh parsley , divided

Directions:

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.
3. Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
4. Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
5. Sprinkle 1 tablespoon parsley over top of salad.
6. Cover and chill at least 1 hour.