Yesterday I found some French lentils that had been shoved to the back of my messy pantry. It reminded me of this salad.
Amazing photo by Ralph Smith with styling by Julie Hettiger.
Enjoy your day.
-alyce eyster
Lentil & Fennel Salad
Author: http://www.culinarythymes.com
Recipe Type: salad
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 1 lb. Le Puy green lentils
- 1 clove garlic
- 1 yellow onion, halved & pierced with 2 cloves
- 1 bay leaf
- 1 sugar cube
- ¼ cup red wine vinegar
- 4 Tblsp extra virgin olive oil
- 1 bulb fennel, thinly sliced (fronds reserved)
- 1 carrot, peeled & finely chopped
- salt & freshly ground black pepper
- fennel fronds for garnish
Instructions
- Place the lentils in a medium pot. Add enough water to cover by 1 inch. Add the garlic, onion, bay leaf, sugar cube and a generous pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the lentils are tender but still hold their shape, about 20-25 minutes.
- Drain the lentils and remove the garlic, onion and bay leaf. Place in a large serving bowl. Whisk together the vinegar and olive oil and season with salt and pepper. Add the sliced fennel and carrot to the lentils and toss with the dressing. Garnish with the fennel fronds and serve warm or at room temperature.
Notes
Be sure to use French green lentils for this recipe. They offer a superior flavor and hold their shape better than the brown or orange varieties.
Thanks for stopping by. Here's to great food and good thymes! -