Lentil and Fennel Salad

Fennel is often used as a natural remedy for digestive issues, making this salad not only delicious but also good for your digestion.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Lentil and Fennel Salad

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Green lentils
• 1 medium Fennel bulb
• 1 small Red onion
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 cup Fresh parsley
• 0.5 cup Fresh mint
• 1 medium Lemon
• 2 tablespoon Extra virgin olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Cook the green lentils according to package instructions. Drain and set aside.
2. Preheat the oven to 400°F (200°C). Slice the fennel bulb and red onion. Toss them with olive oil, salt, and black pepper. Roast in the oven for 15-20 minutes until tender.
3. In a large bowl, combine the cooked lentils, roasted fennel and red onion, cherry tomatoes, diced cucumber, chopped parsley, and chopped mint.
4. In a small bowl, whisk together the juice of 1 lemon, olive oil, salt, and black pepper. Pour the dressing over the salad and toss to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld together. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.