Lentil And Fennel Salad Recipes

KIELBASA AND LENTIL SALAD WITH WARM MUSTARD-FENNEL DRESSING

Steps:

• Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
• Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
• Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
• Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.

LEMONY FENNEL LENTIL SALAD WITH PARSLEY

Steps:

• Combine the lentils and water or broth in a small saucepan over medium-high heat. Bring to a boil, cover, then reduce heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain any excess water.
• While the lentils cook, add the sliced fennel and a little olive oil to a skillet. Cook for 5-7 minutes, or until the fennel is tender and slightly browned. In a small bowl, whisk together the olive oil, lemon juice, dijon, and honey, and set aside.
• Combine the cooked lentils, fennel, parsley, and feta cheese in mixing bowl. Pour the dressing on top and mix until combined. Enjoy!

LENTIL AND FENNEL SALAD

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.

NORTH AFRICAN BEETROOT, FENNEL AND LENTIL SALAD

Steps:

• Preheat the oven to 180°C.
• Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsely.
• Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
• Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
• Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the feta cheese and drizzle with the remaining dressing.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.