Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg

Name: Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams (75g arugula) or arugula mixed with 3 other peppery leaves such as mizuna; 1 bay leaf; 2 teaspoons Dijon mustard; 125 grams 2/3 cup French green lentils; 2 smalls large or fennel bulbs; 2 Tbsps lemon juice; 1 Finely grated zest of lemon; 1 smalls onion; 4 servings Sea salt and freshly ground black pepper; 1 pinch A of sugar

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg is a gluten free and vegan side dish. This recipe makes 4 servings with 161 calories, 10g of protein, and 1g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. If you have lemon zest, bay leaf, green lentils, and a few other ingredients on hand, you can make it.

Instructions

Put the lentils in a saucepan and add plenty of water. Bring to a boil and simmer for a minute only, then drain. Return the lentils to the pan and pour in just enough water to cover them.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Frying Pan

Add the bay leaf, onion, and parsley stems, if using. Bring back to a very gentle simmer and cook slowly for about half an hour, until tender but not mushy.

Ingredients you will need

Bay Leaves

Parsley

Onion

Meanwhile, to make the dressing, put the oil, lemon juice, mustard, lemon zest, and sugar in a screw-topped jar, season with salt and pepper, and shake until emulsified.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Mustard

Shake

Sugar

Cooking Oil

When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cool, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper, or lemon juice if needed.

Ingredients you will need

Lemon Juice

Seasoning

Lentils

Pepper

Herbs

Onion

Sugar

Salt

Trim the fennel, removing the tough outer layer (unless the fennel is young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.

Ingredients you will need

Fennel

Base

Divide about two-thirds of the lentils among wide serving bowls. Scatter over the arugula and fennel and trickle over the rest of the dressing. Scatter the remaining lentils over the top and serve.

Ingredients you will need

Arugula