Salad · Italian

Insalata di Lenticchie e Finocchio (Lentil and Fennel Salad)

Name: Insalata di Lenticchie e Finocchio (Lentil and Fennel Salad)
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g green lentils, drained and rinsed; 1 fennel bulb, finely sliced; 150 g cherry tomatoes, halved; 1 red onion, finely sliced; 2 tbsp flat-leaf parsley, chopped; 2 tbsp lemon juice; 4 tbsp olive oil

25 min Serves 4 ~282 kcal/serving ~£3.30 (£0.82/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

400 g green lentils, drained and rinsed
1 fennel bulb, finely sliced
150 g cherry tomatoes, halved
1 red onion, finely sliced
2 tbsp flat-leaf parsley, chopped
2 tbsp lemon juice
4 tbsp olive oil

Nutrition (per serving)

Calories: 282 kcal
Protein: 10.6 g
Carbohydrate: 22 g
of which sugars: 6.7 g
Fat: 14.3 g
of which saturates: 2 g
Fibre: 7.6 g
Salt: 0.59 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Tip the lentils into a large bowl with the fennel, cherry tomatoes and red onion.
2
Whisk the lemon juice with the olive oil and season with black pepper.
3
Toss the dressing through the salad with the parsley.
4
Leave to sit for 10 minutes to let the flavours mingle before serving.

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