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V Lentil Salad with Fennel and Herbs
From Culinate; ready in about an hour, but 30 minutes are inactive cooking time; serves 4
3 quarts water
8 cloves garlic
3 bay leaves
1/2 onion, peeled but intact
kosher salt
2 cups lentils; du Puy(French) if you can get them
2 Tablespoons white wine vinegar(red wine vinegar is fine too)
3 Tablespoons fresh lemon juice
large pinch of sugar
1/2 cup extra virgin olive oil
salt and pepper to taste
1 Tablspoon minced fresh thyme
1/2 cup chopped fresh parsley
1 large or 2 small fennel bulbs, diced

  1. Combine the water, garlic, bay leaves, onion, and 1 tablespoon salt in a large pot and bring to a boil. Add the lentils, return to a simmer, and reduce the heat to medium, or just enough to maintain a slow but steady simmer. Cook until the lentils are tender, 25 to 35 minutes. Drain, discard the onion and bay leaves, transfer the garlic cloves to a small bowl, and spread the lentils onto a baking sheet to cool.
  2. With a fork, mash the garlic cloves to a paste. Add the vinegar, lemon juice, and sugar and whisk together; whisk in the olive oil until emulsified. Adjust seasoning with salt and pepper.
  3. In a large mixing bowl, combine the cooled lentils, thyme, parsley, and fennel. Drizzle the vinaigrette over the lentils and fold the mixture with a large rubber spatula until well blended. Adjust the seasoning to taste (the lentils should taste fairly salty; the seasonings will mellow as the salad sits).
  4. Refrigerate until ready to serve.