Fennel and Lentil Salad With Caper-Mustard Dressing

By Yasmin Fahr

Updated Aug. 6, 2024

Fennel and Lentil Salad With Caper-Mustard Dressing
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
Total Time
About 1 hour
Prep Time
10 minutes
Cook Time
30 minutes, plus 15 minutes soaking
Rating
4(178)
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
  • 1½cups French green or brown lentils
  • Salt and freshly ground black pepper
  • 1tablespoon Dijon mustard
  • 3tablespoons apple cider vinegar, plus more as needed
  • 3tablespoons olive oil, plus more as needed
  • 1tablespoon drained capers
  • 1medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds (if available)
  • 1packed cup chopped parsley leaves and tender stems (from about 1 small bunch)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

373 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 19 grams protein; 403 milligrams sodium

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.

Ratings

4 out of 5
178 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.

GH

agree that something sharp is missing. pickled red onions or shallots, or simply stronger vinegar (wine) or even lemon juice. Otherwise lovely (what could go wrong with lentils, fennel and capers??)

bridgette

I also did 1c lentils and I didn’t use fennel plus I switched the parsley for dill and didn’t measure it. Basically mostly followed the dressing recipe. Added cherry tomatoes and red onion to the lentils. It was good!

Azawakh

I used dill and added avocado and toasted walnuts. I also substituted some walnut oil for the olive oil. Delicious!!

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