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Marinated Lentil Salad with Cubed Apple and Sliced Fennel
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Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
Thank you so much! “
Marinated Lentil Salad with Apple and Fennel
- 3 cloves of garlic, cut into quarters.
- 2 tablespoons Olive oil
- 2 cups dry lentils or 1 can of prepared lentils
- 1 red apple
- 1 fennel bulb
- 4 cups water
- salt & pepper to taste
- parsley for garnish
- Bring water to a boil in a small saucepan.
- Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
- When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
- While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
- Squeeze some lemon juice on top to keep the apple looking fresh.
- Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
- When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.