Lentil and Fennel Salad

Name: Lentil and Fennel Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 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

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Recipe by dicentra

Cooking Light, JUNE 2004

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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