Lentil, Fennel and Orange Salad Recipe
Lentils are a great food. High in protein and easy to cook. Many of our customers do not know how to cook lentils, though. This is a great recipe to start your lentil cooking adventures.
Adapted from Mireille Guiliano's cookbook, "The French Women Don't Get Fat Cookbook" (Atria Books, 2010)
4 cups water or vegetable broth
1 cup green French Le Puy lentils
2 tablespoons red wine vinegar or sherry vinegar
1/2 medium shallots - minced (about 1 tablespoon)
1 teaspoon ginger - peeled and finely grated
4 tablespoons olive oil
1 fennel bulb - washed, trimmed, quartered lengthwise, and thinly sliced crosswise
freshly grated black pepper
1. Bring the water or vegetable broth and lentils to a boil in a large saucepan. Reduce the heat and simmer, uncovered, until the lentils are just tender, about 20 minutes. Drain and reserve.
2. To prepare the orange segments, cut slices off the top and bottom of the oranges, following the curve of the fruit. Working over a bowl and using a small sharp knife, cur between the membranes to release the segments and juice.
3. In a separate small bowl, whisk together the vinegar, shallot, ginger, and olive oil. In a large bowl, combine the lentils, fennel, and orange segments and juice. Add the vinaigrette and mix well. Taste and correct seasonings, and serve.