Fennel and Lentil Salad With Caper-Mustard Dressing

By Yasmin Fahr

Updated August 5, 2024

  • Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
About 1 hour
Prep Time
10 minutes
Cook Time
30 minutes, plus 15 minutes soaking
Rating
4(264)
Comments
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Quietly dazzling, this salad is a dish you’ll turn to time and time again. It’s ideal for when you want something simple and hearty without being too filling. Made mostly of pantry ingredients, it has a punchy, acidic dressing that’s lightened up with fresh ingredients like fennel and parsley. While satisfying enough on its own, it works well with simple proteins like salmon, chicken or a jammy egg. Eat it for lunch during the week, and refresh leftovers by adding some baby spinach, fresh dill or more parsley.

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Ingredients

Yield:4 servings

  • 1 ½ cups French green or brown lentils

  • Salt and freshly ground black pepper

  • 1 tablespoon Dijon mustard

  • 3 tablespoons apple cider vinegar, plus more as needed

  • 3 tablespoons olive oil, plus more as needed

  • 1 tablespoon drained capers

  • 1 medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds (if available)

  • 1 packed cup chopped parsley leaves and tender stems (from about 1 small bunch)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 373 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 10 grams fiber; 403 milligrams sodium; 19 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the lentils to a medium pot, cover with at least 6 cups of water and lightly salt. Bring to a boil over high, then adjust heat to maintain a simmer. Cook until tender and no longer firm, 15 to 20 minutes. Skim any froth off the top. Strain through a colander, shaking well to release any lingering water, and let cool slightly.

  2. Step 2

    Make the dressing: In a large serving bowl, whisk together the mustard, vinegar and oil until smooth. Add the capers, using a fork to crush some of them, then mix in the fennel, parsley and the cooled lentils. Season with salt.

  3. Step 3

    Let sit for 15 minutes for the lentils to soak up the dressing. Taste and add more salt or vinegar as needed. Finish with a few grinds of pepper, the fronds (if using) and a drizzle of olive oil.

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Ratings

4 out of 5
264 user ratings
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Comments

Camandari

OMG, I had all the ingredients on hand including a fennel bulb I had to use up, so we just made it for lunch. Only used 1 cup of lentils (plenty) but otherwise followed recipe. Well. actually I also added some chopped fresh basil because we have a bumper crop. (Everything's better with basil!) Will make this again & again.

Jutta

Very good - I doubled the dressing. Tasted it as written but needed it IMO so shook up another batch in a jar and poured it over. Next time may add goat cheese and/or walnuts - French style. A piece of salmon on top would be really nice too.

Maria

I would agree to use only one cup of lentils. And I would also try Basil instead of parsley to give it more depth.

zoya

Isn't the typical ration of liquid to French lentils 3 to 1? This is almost double that liquid!

Liza

I made this more or less as written—reduced the lentils a bit, added walnuts, and added a bit of honey to the dressing. Used beluga/black caviar lentils, and topped with a couple of soft-boiled eggs. Absolutely loved it.

MEA

So so delicious, great for when you want a veg/fibre filled meal that's still light! Used what I had on hand (half a fennel, one can of lentils, frozen parsley), and added two thinly sliced shallots (marinated/pickled them a bit in the dressing first). Will make again and again!

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