Description
A vibrant and nutritious salad combining green lentils and fennel, perfect for a light lunch or a refreshing side dish.
Ingredients
Scale
- 1 cup green lentils, rinsed and drained 🌱
- 4 cups water 💧
- 1 medium fennel bulb, thinly sliced 🌿
- 1/2 red onion, finely chopped 🧅
- 1 cup cherry tomatoes, halved 🍅
- 1/4 cup fresh parsley, chopped 🌿
- 1/4 cup olive oil 🫒
- 2 tbsp red wine vinegar 🍷
- 1 tsp Dijon mustard 🌟
- Salt and pepper to taste 🧂
Instructions
- Cook the green lentils by combining them with water in a saucepan, bringing to a boil, then simmering for 20-25 minutes.
- Prepare the vegetables by slicing the fennel, chopping the red onion, halving the cherry tomatoes, and chopping the parsley.
- Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Combine the cooled lentils, fennel, red onion, cherry tomatoes, and parsley in a large bowl, then pour the dressing over and toss gently.
- Let the salad rest for at least 15 minutes before serving to allow flavors to meld.
Notes
- Rinse lentils before cooking to remove dust.
- Do not overcook lentils to maintain texture.
- Let lentils cool completely before mixing with vegetables.
- Adjust dressing to taste for a personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
