Tiny Black Lentils With Fresh Fennel And Red Peppers

By á-174942

Ingredients

• 1 1/2 cups tiny black lentils rinsed
• 3 cups water
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon ground fennel seed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 cup diced fresh fennel
• 3/4 cup diced red bell peppers
• 1/3 cup diced mild red or white onions
• Chopped fresh fennel leaves for garnish

Details

Servings 4

Preparation

Step 1

In a 3-quart saucepan, combine the lentils and water. Bring to a boil and then lower the heat to a gentle simmer. Cook about 20 minutes, until tender but not mushy.

While the lentils are cooking, in a small bowl, combine the oil, lemon juice, vinegar, fennel seed, mustard, salt, and pepper.

Drain the lentils and pour them into a serving bowl. While the lentils are hot, pour the oil mixture over them and stir well to coat evenly. When the lentils have cooled, mix in the fennel, peppers, and onions. Garnish with the fennel leaves. Serve at room temperature or serve warm by reheating briefly.

This recipe yields 4 to 6 servings.