Lentil Salad With Lemon Vinaigrette Dressing



Lentil Salad With Lemon Vinaigrette Dressing


2 cups dried lentils

1 medium red bell pepper

1 large fennel bulb

1 cup thinly sliced red onion

1/4 cup freshly chopped parsley

Lemon Vinaigrette Ingredients

juice of one large lemon

1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon  freshly ground pepper

1 tablespoon granulated sugar

2 large garlic cloves finely minced


1 combine all vinaigrette ingredients in mixing bowl; whisk together; reserve

2 place lentils and large sauce pan; cover with 2 inches water above lentils; bring to rolling boil; cover; lower heat; simmer 15 minutes; strain in colander; reserve



3  cut peppers into 1/4 -1/2 inch pieces; reserve in serving bowl

4 thinly slice red onion and fennel; add to serving bowl


5  add reserved lentils; toss; add garlic; pour reserved vinaigrette over-the-top; mix; refrigerate 1 hour;  top with  freshly chopped parsley just before serving


Note~ Will keep refrigerated in airtight container 5 days


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