Best 2 Lentil And Fennel Salad Recipes

**Lentil and Fennel Salad: A Refreshing and Nutritious Summer Dish**

Craving a light, refreshing, and nutritious salad that's packed with flavor? Look no further than this delightful lentil and fennel salad. Featuring a vibrant blend of lentils, crisp fennel, tangy red onion, juicy tomatoes, crunchy cucumbers, and fresh parsley, this salad is a symphony of textures and flavors that will tantalize your taste buds. Dressed in a zesty lemon-tahini sauce, this salad is not only delicious but also a powerhouse of essential nutrients. With its high protein content from the lentils, fiber from the vegetables, and healthy fats from the tahini, this salad will keep you feeling satisfied and energized all day long. Whether you're looking for a quick and easy lunch, a healthy side dish, or a refreshing summer meal, this lentil and fennel salad is sure to hit the spot. So, gather your ingredients, follow the simple steps, and get ready to indulge in a culinary delight that will leave you craving for more.

Additional Recipes Included:

- **Lentil and Sweet Potato Curry**: A hearty and flavorful curry that combines lentils, sweet potatoes, aromatic spices, and creamy coconut milk for a comforting and satisfying meal.

- **Fennel and Orange Salad**: A refreshing and vibrant salad featuring crisp fennel, juicy oranges, tangy red onion, and a zesty citrus dressing.

- **Lentil and Quinoa Soup**: A wholesome and nourishing soup that combines lentils, quinoa, vegetables, and a flavorful broth for a comforting and nutritious meal.

- **Fennel and Sausage Pasta**: A savory and satisfying pasta dish that pairs tender fennel, succulent sausage, and a rich tomato sauce for a delightful main course.

- **Lentil and Spinach Dal**: A classic Indian dish made with lentils, spinach, aromatic spices, and a creamy tomato sauce, served with fluffy basmati rice.

Check out the recipes below so you can choose the best recipe for yourself!

WARM LENTILS WITH MUSTARD VINAIGRETTE

Warm Lentils with Mustard Vinaigrette image

Provided by Anne Burrell

Categories side-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

Steps:

For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

LENTIL AND FENNEL SALAD

Lentil and Fennel Salad image

Make and share this Lentil and Fennel Salad recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/4 cups dried lentils
3/4 cup 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

Steps:

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

Nutrition Facts : Calories 295.8, Fat 7.5, SaturatedFat 1.1, Sodium 303.1, Carbohydrate 42, Fiber 19.6, Sugar 3.7, Protein 16.2

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the salad will taste. Look for plump, firm lentils, fresh fennel, and crisp celery.
Cook the lentils properly: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Use a good quality olive oil and vinegar, and add some fresh herbs and spices for extra flavor.
Let the salad chill before serving: This will allow the flavors to meld and the salad to become more refreshing.
Serve the salad with a variety of toppings: This will allow your guests to customize their salads to their liking. Some good options include crumbled feta cheese, chopped walnuts, and fresh parsley.

Conclusion:

This lentil and fennel salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The combination of lentils, fennel, celery, and parsley is refreshing and satisfying, and the dressing is the perfect finishing touch. If you are looking for a new salad recipe to try, this one is definitely worth a try.