Lentil, Carrot & Fennel Salad

Lentil, Carrot and Fennel Salad (DSC_1141) Lately my kitchen time has been dedicated mostly to feeding us and a lot less to the process of creation and development for this space. I’ve been focused on simple meals and recipes made from easy go to pantry staples that come together quickly to form something enjoyable and nourishing. Most of the time I/we eat and enjoy without immortalization, sometimes I snap a shot to inspire you on Instagram, and every once in a while a combination so delicious emerges that I find myself making it repeatedly only to realize that, gosh darn it, it is deserving of it’s own time in the spotlight on this space. That’s precisely what happened in this case.

Lentil, Carrot and Fennel Salad (DSC_1136)

This Lentil, Carrot and Quick Pickled Fennel Salad was born to feed me one day for lunch and has since become a favourite go to recipe. So the other day, without too much fuss (as you can see from the very minimalist photos…it’s all I can handle these days with a growing baby bump in tow), after I prepared it for the #th time, I decided to snap a couple of shots and share it with you, so that you can enjoy it too. It makes a great meal, being light yet satiating all at once. It’s full of flavour and crunch factor, keeps well in the refrigerator and stays crunchy even the next day, so I usually make enough to have leftovers and I pair it with a slice of bread and whatever spread I happen to have in the refrigerator if I’m feeling extra hungry.  Besides being delicious, this salad is also nutrient dense.

Lentils are a powerhouse of nutrients and essential to a plant based diet, and both carrots and fennel pack a punch of their own. I’ve written more about these ingredients in other posts, here, here and here, so hop on over and have a read if you’re inner nutrition nerd wants to know more.

Lentil, Carrot and Quick Pickled Fennel Salad

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Lentil, Carrot and Fennel Salad (DSC_1129)

Recipe & Photography by Nissrine @ Harmony à la Carte

This lentil, carrot and quick pickled fennel salad makes the perfect light yet satiating lunch or dinner all on it’s own or paired with some roasted vegetables and/or a spread on whole grain sourdough. It comes together quickly for a delicious nutrient dense meal.

Ingredients:
For the salad:
  • 1/2 C Lentils
  • 2 C Filtered Water
  • Pinch Fine Sea Salt
  • 2 Carrots, shaved into ribbons
  • Handful parsley, stems removed and roughly chopped
  • 1 Small Fennel bulb, shaved with a mandolin or very thinly sliced with a sharp knife
  • 1 Tbsp Apple Cider Vinegar
  • Sea salt, fresh ground pepper snd and Sumac spice, to taste
For the dressing:
  • 1/2 Lemon, juiced
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tsp Extra Virgin Olive Oil (leave out for oil free)
  • Pinch Fine Sea Salt
  • 1 Clove Garlic, thinly diced
Method:
  1. Rinse and pick through lentils if necessary. Add to a small pot with 2 cups of water and bring to a boil. Add a pinch of salt and reduce heat to medium low. Cook until al dente (soft but firm), about 30 minutes. Strain and let cool for a few minutes.
  2. While the lentils are cooking, prepare the rest of the salad ingredients and the dressing.
  3. Wash, peel and shave the carrots into ribbons using a vegetable peeler. Set aside.
  4. Wash and shave the fennel. Place in a bowl with salt and apple cider vinegar, massage with salad tongs or clean hands and set aside.
  5. Whisk together all dressing ingredients and set aside.
  6. In a large mixing bowl, toss together lentils, dressing and parsley. Add carrots and pickled fennel, including its juices, and toss again to combine.
  7. Season to taste with sea salt, fresh ground black pepper and tangy sumac spice.  I used about 1 tsp of sumac but if you’re new to it and unsure about the flavour, start with 1/2.
  8. Serve at room temperature or chilled and keep leftovers in an airtight container in the refrigerator.
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2 responses to “Lentil, Carrot & Fennel Salad

  1. I can’t believe you’re still snapping photos at this stage of being preggo! You’re a superwoman ❤ And this sounds delicious. I love carrots and fennel and anything pickled!

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