Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
four servings
Level:
Easy

Ingredients

Directions

Rinse and drain lentils. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 1020 minutes until lentils are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.

Mix lentils in a bowl with fennel, radishes, green pepper, carrot, onion and garlic. Make vinaigrette by whisking together vinegar and mustard in small bowl, then gradually drizzling in olive oil while whisking until an emulsion is formed. Pour vinaigrette over lentils and vegetables, add oregano, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Bacon and Hash Brown "Quesadilla" with Eggs

Recipe courtesy of Bobby Flay

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

French Toast Casserole with Brown Sugar-Walnut Crumble

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Caesar Salad

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.