Marinated fennel salad recipe


  • Yield: 1 bowl


For the Lentils
  • 200 g dried red lentils
  • 400 ml vegetable broth
  • ½ tsp ground cumin
  • 1 tsp ground fennel
  • 1 tbsp white balsamic vinegar
  • 1 tsp lemon juice
For the Fennel
  • 2 fennel bulbs
  • 1 spring onion
For the Dressing
  • 5 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tsp lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
How to Make It
  1. Combine the lentils with the broth in a saucepan and bring to the boil. Cook them for 10 minutes over a medium heat. Add the ground cumin and ground fennel after 5 minutes.
  2. Clean the fennel bulbs and set aside the fronds. Finely slice the fennel and cut the spring onion into fine rings.
  3. For the dressing, mix together the ingredients. Pour the dressing over the fennel and spring onion and mix well.
  4. Season the lentils with vinegar and lemon juice.
  5. Serve the salad on a plate. Cover it with the warm lentils and top with finely chopped fennel fronds.

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