Best Lentil And Fennel Salad Recipes

Kielbasa and Lentil Salad with Warm Mustard-Fennel Dressing image

Yield Makes 6 (first-course) or 4 (main-course) servings

Number Of Ingredients 13

1 1-pound package dried lentils
3 carrots, peeled, thinly sliced
2 celery stalks, chopped
2 teaspoons salt
1/3 cup malt vinegar or apple cider vinegar
2 tablespoons coarse-grained Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons plus 1/2 cup olive oil
1 pound fully cooked smoked kielbasa sausage, thinly sliced
3 garlic cloves, peeled, flattened
1 large fennel bulb with fronds, bulb and fronds chopped and reserved separately
5 green onions, chopped
2 heads frisée lettuce or 1 large head curly endive, separated into leaves

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.

Lentil and Fennel Salad image

Provided by dicentra

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

North African Beetroot, Fennel and Lentil Salad image

Provided by Um Safia

Time 1h35m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

3 medium beetroots, trimmed
1 tablespoon olive oil
1 medium fennel bulb
400 g brown lentils, rinsed and drained
100 g wild rocket
200 g feta cheese, thinly sliced
1/2 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon white sugar
1 minced garlic clove
2 teaspoons finely chopped fresh fennel leaves

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.

Nutrition Facts : Calories 533, Fat 28.3, SaturatedFat 7.9, Cholesterol 29.7, Sodium 420.6, Carbohydrate 48.3, Fiber 22.3, Sugar 5.5, Protein 23.3