Lentil and Fennel Salad (Vegan)

Lentils are a great addition to any diet. They are so cost effective when using the dried version and they require no overnight soaking, like beans do. You can use the tinned variety and for this salad, puy lentils have the best texture. They are firmer and impart a really “meaty” taste.

Lentils are full of fibre and a quality source of protein for a vegetarian or vegan dish. They provide a lovely earthy flavour which goes well with the olives in this dish and it’s an easy one to make extra for, to create a filling lunch the next day.

Category: Main meals & Salads
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Lentil and Fennel Salad (Vegan)

250 Grams Ready Cooked Puy Lentils
3 tsp Olive oil
2 tsp Balsamic Vinegar
1 Lemon, zest only
1 Fennel Bulb, sliced
9 to 10 Baby Plum Tomatoes, sliced
7 to 8 Black Olives, sliced
Sea Salt
Parsley and Crusty Bread to Serve

Lentil and Fennel Salad (Vegan) Directions

Pre-heat the oven to 200°C and grease a baking tray. Place the fennel slices on the tray and drizzle with 1 tsp of the oil and a little sea salt. Roast for 10 minutes until soft and a little crisp around the edges.

Mix the lentils with the olives and tomatoes and divide between two plates. Mix the lemon juice with the oil and balsamic. Place the fennel on top of the lentils and drizzle over the dressing.

Serve with bread and some fresh parsley.

Nutrition facts

vegetarian Vegan

Per Serving

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