Makes: 3 servings
Prep Time: 10 minutes
Total Time: 30 minutes
- 1 cup dried lentils
- 1 cup fennel, shaved or thinly sliced
- ½ cup fresh mint, roughly chopped
- 1 large orange
- 2 teaspoons crushed garlic
- ½ tablespoon extra virgin olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
(Optional: cooked rice)
- Rinse and sort lentils to remove any debris. In a medium saucepan, add lentils and two cups of water.
- Bring to a rolling boil. Reduce heat to simmer and cover. Cook for about 15-20 minutes or until desired tender (Note: Lentils may not absorb all water. Drain if necessary). Once cooked, place in a bowl and allow lentils to cool.
- Zest orange into a small bowl. Slice off remaining rind and cut each end. Halve the orange lengthwise. Using one orange halve, carefully slice out orange segment, as close to the separating membrane as possible. Set aside. Juice the other halve into the bowl with the orange zest.
- Take the small bowl with the orange juice and zest. Add your olive oil, vinegar, Dijon mustard, and salt and pepper to make a citrus dressing. Whisk together.
- Once lentils are cooled, add your fennel, orange segments, mint and dressing. Gently stir in.
- serve warm or cold on top of a bed of rice!
Nutrition Facts Per Serving: 145 Calories, 7 g Protein, 2.7 g Fat (<1 Sat), 23 g Carbohydrate, 7 g Fiber, 71 mg Sodium, 0 mg Cholesterol