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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light, JUNE 2004 Ingredients:
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 |
Directions:
1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
3. Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
4. Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
5. Sprinkle 1 tablespoon parsley over top of salad.
6. Cover and chill at least 1 hour.
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