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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The lentils have an appealing bite because they're cooked just until tender. The crisp fennel adds contrast. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons extravirgin olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 1/4 cups dried lentils |
3/4 cup (1/4-inch-thick) 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:
1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. 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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