Recipe courtesy of Bobby Deen

Lentil Salad with Roasted Carrots and Fennel

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

2 cups French lentils, rinsed, drained and picked through

3 medium carrots, roughly chopped

1 medium bulb fennel, fronds removed, roughly chopped

2 teaspoons plus 1/4 cup olive oil

Kosher salt and freshly ground black pepper

1/4 cup fresh cilantro leaves

4 scallions, roughly chopped

3 tablespoons fresh parsley leaves

2 tablespoons apple cider vinegar

Directions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. 

Put the lentils in a medium saucepan and cover by two inches with cold water. Bring to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain well. 

Meanwhile, toss the carrots and fennel with 2 teaspoons of the oil and sprinkle with salt and pepper on the prepared baking sheet. Roast until tender and golden brown, about 25 minutes. 

Add the cilantro, scallions, parsley, vinegar, remaining 1/4 cup oil and some salt and pepper to a food processor and pulse until blended. Combine the lentils, roasted vegetables and dressing together in a large bowl. Serve warm or chilled.

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