Summary

Yield
Servings
SourceThe Bean Harvest Cookbook
Prep time
Cooking time
Total time

Description

These tiny lentils are sometimes labeled French indigo or French green lentils. Whatever their name, they are characterized by their size, which is half that of ordinary green or brown lentils, and their dark color. They have a rich flavor, and because of their small size, they cook in less time than their larger relatives. In this dish, the warm lentils are marinated, and the fresh fennel and red bell peppers are added when the lentils have cooked. Technically a salad, I suppose, but this makes a nice accompaniment to a light entree.

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Submitted by: 
Driftless

Ingredients

1 1⁄2 c
tiny black lentils (rinsed)
3 c
water
1⁄3 c
Olive Oil
3 T
Lemon Juice
3 T
balsamic vinegar
1⁄2 t
ground fennel seed
1 t
dijon mustard
1 t
salt
1⁄4 t
freshly ground black pepper
1 c
diced fresh fennel
3⁄4 c
diced red bell peppers
1 c
diced mild red or white onions
   
chopped fresh fennel leaves (garnish)

Instructions

In a 3-quart saucepan, combine the lentils and water. Bring to a boil and then lower the heat to a gentle simmer. Cook until tender but not mushy, about 20 minutes.
While the lentils are cooking, in a small bowl combine the oil, lemon juice, vinegar, fennel seed, mustard, salt, and pepper.
Drain the lentils and pour them into a serving bowl. While the lentils are hot, pour the oil mixture over them and stir well to coat evenly. When the lentils have cooled, mix in the fennel, peppers, and onions. Garnish with the fennel leaves. Serve at room temperature or serve warm by reheating briefly.