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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.