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Lentil salad with fennel

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Ingredients for 2 servings:

  • 100 g lentils, red
  • Water (salt water)
  • salt and pepper
  • ½ tsp fennel seeds
  • 3 tsp honey
  • 2 tbsp Balsamic vinegar bianco
  • 3 tbsp extra virgin olive oil
  • 2 slices of bacon
  • 200 g fennel
  • 1 bunch of rocket

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the lentils in lightly salted water for 6-7 minutes (to prevent the lentils from becoming too soft, it’s best to taste them after 5 minutes). Rinse under cold water. Crush the fennel seeds in a mortar or chop them very finely. Mix with honey, balsamic vinegar, salt, and pepper. Stir in the oil and drizzle with the dressing. Cut the bacon into thin strips. Fry in a non-stick pan until crispy and set aside. Trim and halve the fennel, and remove the stalk. Finely grate it in a food processor. Trim and wash the arugula, and drain well. Add the fennel, arugula, and bacon to the lentils and carefully fold in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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