Lentil and Fennel Salad

Name: Lentil and Fennel Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 177 milliliters (1/4-inch-thick) red bell pepper strips, each cut in half crosswise; 0 teaspoons freshly ground black pepper; 296 milliliters dried lentils; 2 Tbsps extravirgin olive oil; 118 milliliters thinly sliced fennel bulb; 3 Tbsps chopped fresh parsley, divided; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 118 milliliters thinly vertically sliced red onion; 1 teaspoons salt; 0 teaspoons sugar

Lentil and Fennel Salad is a gluten free and vegan recipe with 4 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 8g of fat, and a total of 302 calories. Head to the store and pick up sugar, lentils, pepper, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

To prepare dressing, combine first 7 ingredients, stirring with a whisk.

Equipment you will use

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.

Ingredients you will need

Lentils