Warm Lentil Salad with Fennel | Hearty Oriental Lunch
(0)
40 min
Under an hour
Sezamo
O salată orientală caldă și aromată, ideală pentru zilele de toamnă. Lintea bogată în proteine este combinată cu felii dulci și suculente de fenicul caramelizat în tigaie, felii proaspete de portocală, mentă răcoritoare și fistic crocant rumenit. Un dressing fin de ulei de măsline și chimion desăvârșește această masă completă și savuroasă.
Ingredients
Preparation method
Preparing the lentils and fennel
Rinse the lentils thoroughly under cold running water. Bring them to a boil in a saucepan with lightly salted water and let simmer over medium heat for about 20-25 minutes, until tender but still retaining a pleasant bite (al dente). Drain the water and keep the lentils warm in a large bowl.
Trim the baby fennel bulbs, remove the tougher outer leaves, and slice the bulbs lengthwise into slices about 5-7 mm thick. Heat 30 ml of extra virgin olive oil in a large skillet, add the fennel slices, and brown over medium heat for 8-10 minutes, flipping them over, until tender, caramelized, and lightly golden. Sprinkle half of the sea salt, ground cumin, and ground black pepper over the fennel in the final minute of cooking.
Preparing the citrus and topping
Wash the orange thoroughly, peel away the rind and the white pith, then cut out the segments over a small bowl to catch the released juice. Squeeze the remaining membrane to extract all the orange juice.
Chef's tip
If you would like a tangy note typical of Middle Eastern cuisine, you can finish with a teaspoon of sumac or a few drops of pomegranate molasses.
The salad keeps in an airtight container in the refrigerator for up to 2 days. To keep the pistachios crunchy, add them just before serving.
50 min
Quick
