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🍽️ Fresh Fennel and Red Lentil Salad

373 kcal · 30 min · 4 servings

Ingredients

• 120 g red lentils
• 1 bulb fennel
• 2 tbsp white wine vinegar
• 2 tbsp sesame oil
• 1 tsp agave syrup
• salt
• pepper
• chili flakes
• 1 apple

Instructions

1. 1. Cook the red lentils in plenty of water until they are al dente. Follow the instructions on the package.
2. 2. Drain the lentils and let them cool down for a moment.
3. 3. Wash the fennel thoroughly.
4. 4. Remove the tough stalks and cut the fennel in half.
5. 5. Set aside the green fennel fronds for later.
6. 6. Slice the fennel into very thin slices.
7. 7. Mix the vinegar, oil, and agave syrup in a large bowl.
8. 8. Season the dressing with salt, pepper, and chili flakes.
9. 9. Stir the dressing vigorously until everything is well combined.
10. 10. Let the dressing marinate for 5 to 10 minutes.
11. 11. Wash the apple and pat it dry.
12. 12. Cut the apple in half and remove the core.
13. 13. Cut the apple pieces into thin sticks.
14. 14. Add the cooled lentils and the sliced fennel to the dressing.
15. 15. Mix everything together thoroughly.
16. 16. Retrieve the fennel fronds you set aside earlier.
17. 17. Roughly chop the fennel fronds.
18. 18. Divide the salad onto two plates.
19. 19. Taste the salad again and adjust the seasoning with salt and pepper.
20. 20. Sprinkle the finished salad with the chopped fennel greens.

Nutrition per serving

• kcal: 373
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 42 g