Lentil, Fennel & Orange Salad Recipe


4 cups water or vegetable broth

1 cup Le Puy French Green Lentils

2 oranges

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

sea salt

freshly grated black pepper


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 protein rich salad recipe to start your lentil cooking adventures.

This fennel, orange and lentil salad recipe is adapted from Mireille Guiliano's cookbook, "The French Women Don't Get Fat Cookbook" (Atria Books, 2010)

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.

3. Working over a bowl and using a small sharp knife, cut between the membranes to release the segments and juice.

4. In a separate small bowl, whisk together the vinegar, shallot, ginger, and olive oil.

5. In a large bowl, combine the lentils, fennel, and orange segments and juice.

6. Add the vinaigrette and mix well. Taste and adjust seasonings, and serve.

serves 4