Lentil and Fennel Salad

Submitted by dicentra

"Cooking Light, JUNE 2004"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• Dressing

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon fresh ground black pepper
• 1 garlic clove, minced

• Salad

• 1 1⁄4 cups dried lentils
• 3⁄4 cup 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

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.