Lentil and fennel salad with parsley
Delight your taste buds with a vibrant lentil and fennel salad, topped with fresh parsley for a burst of flavor and texture. Perfect for a light and refreshing meal.
Ingredients:
- 1 cup green lentils (preferably Castelluccio or du Puy)
- 1 small red onion
- 2 bulbs fennel
- A generous handful flat-leaved parsley
- 1 bay leaf
- 3 Tbsps good olive oil
- 2 Tbsps balsamic vinegar
- Juice and zest from 1 lemon (more lemon juice may be required depending on how juicy it is)
- Flaky sea salt and freshly ground black pepper
Instructions:
- Inspect the lentils carefully to remove any tiny pebbles. Rinse the lentils by covering them with cold water and draining them using a fine mesh sieve.
- Peel and chop the onion and half of the fennel into large pieces, saving the remaining fennel for later use.
- Transfer the lentils to a medium saucepan along with 2 cups of water (double the volume). Add the vegetable chunks, some parsley sprigs, and a bay leaf. Bring it to a boil and then let it simmer, covered, for approximately 20-25 minutes. Once the lentils reach your desired tenderness - I prefer them slightly firm - take the saucepan off the heat. Remove the parsley sprigs and vegetable chunks, transfer the lentils to a large bowl, and refrigerate for a few hours or overnight.
- Clean and finely dice the remaining parsley.
- Slice the remaining half of the fennel by laying it flat on the cutting board and cutting it vertically into thin strips.
- Dress the lentils with olive oil, balsamic vinegar, lemon juice and zest, salt, and pepper. **The suggested measurements can be adapted. I've found that lentils can handle a generous amount of acidity. It's recommended to season slowly and adjust to your preference.**
- Mix the lentils with the sliced fennel and chopped parsley. Taste and adjust the seasoning if needed before serving.
Summary:
- Calories: 1270 kcal
- Fat: 44 g
- Protein: 55 g
- Carbs: 178 g
- Potassium: 3573 mg
- Magnesium: 196 mg