This Lentil, Carrot and Fennel Salad was born to feed me one day for lunch when I was pregnant with Amal, and has since become a favourite go to recipe for a quick nourishing meal.

It’s light yet satiating all at once, and full of flavour and crunch factor from the quick pickled veggies. It 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 sourdough bread or some crackers and whatever spread I happen to have in the refrigerator if I'm feeling extra hungry.

Quick pickling veggies is an easy way to add flavour to any meal. They add a nice acidity which enhaces the other flavours in a meal.

My favourite vegetables to quick pickle are carrots and fennel (used here), purple cabbage, find the recipe here, and radishes (I’ll share this one come radish season).

Lentil, Carrot and Fennel Salad

Author Nissrine Boufawaz @ HolisticNiss.com

Time 35 minutes
Difficulty Easy
Servings 3-4
Diet vegan, gluten free
Category Salad

Ingredients:

1/2 C Brown 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 and sumac spice, to taste
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, crushed (optional)

Method:

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 if you didn't soak the lentils, or 15-20 minutes if you soaked them overnight. Strain and let cool for a few minutes.
While the lentils are cooking, prepare the rest of the salad ingredients and the dressing.
Wash, peel and shave the carrots into ribbons using a vegetable peeler. Place in a bowl with salt and apple cider vinegar, massage with salad tongs or clean hands and set aside.
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.
Whisk together all dressing ingredients and set aside.
In a large mixing bowl, toss together lentils, dressing and parsley. Add carrots and fennel, including their juices, and toss again to combine.
Season to taste with sea salt, fresh ground black pepper and tangy sumac spice.
Serve at room temperature or chilled and keep leftovers in an airtight container in the refrigerator.