Lentil and fennel salad
Salads
Lentil and fennel salad
These lentils are brilliant as a warmed up packed lunch with a green salad.
Ingredients
- good bunch parsley, leaves and stems separated
- 500g dark green lentils (puy or similar), rinsed and soaked in water for 30 mins
- 2 bay leaves
- 2 garlic cloves, smashed
- 2 tsp salt, plus more as needed
- 1 small fennel bulb, trimmed
- 4 tbsp olive oil
- 3 medium carrots, peeled and finely diced
- 2 medium red onions, finely chopped
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar, plus more as needed
- handful parsley, chopped
- salt and pepper
Method
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Step 1
Tie the parsley stems together with string and place in a large saucepan. Add the lentils, bay leaf, and garlic and cover by 2 inches with cold water.
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Step 2
Cover the pan with a tight fitting lid and bring to a boil over medium-high heat; about 10 minutes. Uncover, reduce the heat to medium low, and simmer, stirring occasionally, for 15 minutes. Add 1 teaspoon of the salt, stir to combine, and continue to simmer until the lentils are just tender - about another 10 minutes.
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Step 3
Meanwhile, finely chop the fennel bulb. Heat 2 tablespoons of the oil in a large frying pan and add the chopped fennel, carrots, onions, and a pinch each of salt and pepper and cook, stirring often, for about 10 minutes, until the carrots are al-dente.
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Step 4
Taste and season with more salt and pepper as needed. Transfer the mixture to a large heatproof bowl.
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Step 5
Carefully remove the parsley stem bundle, bay leaf, and garlic from the lentils and discard. Drain the lentils and transfer to the bowl with the carrot mixture.
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Step 6
Add the mustard, vinegar, the remaining olive oil and salt and stir to combine. Taste and re-season with more salt, pepper, and vinegar if needed. Stir in the chopped parsley.
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Step 7
Serve warm or at room temperature with the best bread you can find, some shredded lamb, a green salad and, if you can be bothered, an Italian salsa verde.
