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| Lentil and Fennel Salad |
| Lentils are often found in stews or hot dishes, but they're also good cold or room temperature. This salad combines the earthy flavor of lentils with fennel and a sweet, herbed balsamic dressing. If fresh fennel is unavailable, use celery and chopped celery leaves. |
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| Base SKU: |
805 |
| Cuisine: |
Italian |
| Prep Time: |
15 Minutes |
| Cooking Time: |
30 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Wash and pick over the lentils, discarding any discolored ones. Put lentils in a saucepan and add cold water to cover by 3 inches. Bring to a boil and reduce heat to a simmer. Cook until the lentils are tender but still firm, 15–30 minutes. Drain immediately and rinse with cold water. |
| 2. |
In a serving bowl, combine the oil and vinegar. Add the lentils and toss to coat. Add the fennel, thyme, scallions, salt, and pepper. Adjust the seasoning to taste. Chop about 1 tablespoon reserved fennel leaves and sprinkle on top of salad. Serve warm, or at room temperature. |
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