Fennel! It’s crunchy, sweet, and I can’t get enough of it. It’s the star of this salad, and works really well with its partners: celery, green lentils, and apple cider vinegar.
Emily x
Fennel and Warm Lentil Salad
Ingredients
- 1 small bulb fresh fennel
- 2 stalks celery
- 1 tin green or brown lentils
- 1 clove garlic
- 2 handfuls of salad leaves (spinach and rocket (arugula) work particularly well)
- Olive oil
- Apple cider vinegar
Contributed by Emily
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: Easy
Serves 1 person
Instructions
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Prep the veg: mince the garlic, and slice the fennel and the celery finely.
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Drain, rinse, and then start heating the lentils and garlic in a pan with a little water (about half a centimetre).
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Add in the fennel and celery. Allow them to sit on top of the lentils for no more than 5 minutes; that way they’ll steam gently and retain their crunchy freshness.
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Add salt and black pepper to taste, and mix everything up to distribute the seasoning.
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Remove the pan from the heat. If there’s a little water left over in the pan, pour that off now.
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Add in a load of greens, and a splash of olive oil and apple cider vinegar. Stir it all up again.
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Serve and enjoy!
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