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Lentils with Fennel and Mint

September 28, 2012 By Jessica

Here’s the recipe for the lentils w/ fennel and mint, which we made to go with our Mediterranean night, along with chicken skewers w figs, and rice chips with delicious babaganoush.

Serves 8-10

Ingredients:

3 cups water
1 1/2 cups green or brown lentils
4 scallions, half of the dark green stems removed, thinly sliced
1 fennel, quartered and thinly sliced, including stem and fronds
1/2 bunch fresh flat leaf parsley, finely chopped
2 handfuls fresh mint leaves, stems removed, finely chopped
juice of 3 limes
2 teaspoons kosher salt, or to taste
1 1/2 teaspoon crushed black pepper, or to taste
3 tablespoons rice vinegar
2 tablespoon extra virgin olive oil

In a large wide saucepan on medium high heat, add water, and let it come to a boil. Add lentils to boiling water, cover, and reduce heat to simmer. Cook for approximately 30 minutes, or until lentils are soft but not mushy soft. Drain, transfer to a bowl to cool before adding other ingredients.

Meanwhile, prepare all the ingredients, when lentils have cooled somewhat add scallions, mint, parsley, lime juice, rice vinegar, extra virgin olive oil. Toss well. Then add kosher salt and pepper. Toss again. Serve cold or room temperature.

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Filed Under: entertaining, side dishes, vegan Tagged With: dairy-free, entertaining, gluten-free, side dishes, soy-free, vegan

« Babaganoush with Rice Chips
Creamed Spinach »

Comments

  1. Ryan says

    June 25, 2015 at 1:24 pm

    I was looking for an easy vegan summer salad and decided to try this with delicious sucess. The mint makes it so refreshing. Thanks for sharing :)
    Reply

Trackbacks

  1. Chicken and Fig Skewers says:
    September 11, 2014 at 10:31 am
    […] be posting our lentils w fennel and mint and babaganoush w crispy rice chips, which will go together in preparation for our Meddetaranian […]
    Reply
  2. Babaganoush with Rice Chips says:
    September 11, 2014 at 10:37 am
    […] grilled chicken and fig skewers, a gluten free lemony-fresh tabouleh (usually made from bulgur), hearty lentil salad with fresh fennel and mint, and this creamy babaganoush recipe with homemade crispy baked rice […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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