Lentil and Fennel Salad

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Lentil and Fennel Salad

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Lentils are often found in stews or hot dishes, but they're also good cold

or room temperature. This salad combines the earthy flavor of lentils with

fennel and a sweet, herbed balsamic dressing. If fresh fennel is

unavailable, use celery and chopped celery leaves.

 

Cuisine: Italy

Prep Time: 15 Minutes

Cooking Time: 30 Minutes

Yield: 4 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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1 cup(s) Brown lentils, dried

1/4 cup(s) Olive oil

2 tablespoon(s) Balsamic vinegar

1/2 pound(s) Fennel bulb, trimmed and julienned, leaves reserved

1/2 teaspoon(s) Thyme, dried

2 Scallions, thinly sliced

to taste Sea salt

to taste Black pepper, freshly ground

 

 

 

 

 

 

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Instructions

 

Wash and pick over the lentils, discarding any discolored ones. Put lentils

in a saucepan and add cold water to cover by 3 inches. Bring to a boil and

reduce heat to a simmer. Cook until the lentils are tender but still firm,

15–30 minutes. Drain immediately and rinse with cold water.

In a serving bowl, combine the oil and vinegar. Add the lentils and toss to

coat. Add the fennel, thyme, scallions, salt, and pepper. Adjust the

seasoning to taste. Chop about 1 tablespoon reserved fennel leaves and

sprinkle on top of salad. Serve warm, or at room temperature.

 

 

 

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