Don’t want to fuss with dried cooking lentils from scratch? Seek out pre-cooked green lentils at the supermarket. Either method works wonderfully in this Caramelized Veggie Lentil Salad recipe.

Recipe by Faith Durand
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a 15x10x1-inch baking pan toss fennel and carrots with melted butter; season generously with salt and pepper. Roast, uncovered, about 30 minutes, or until tender and caramelized, stirring once or twice.

  • Meanwhile, wash and rinse the lentils. In a 4-quart pot combine lentils, garlic, bay leaves, and chicken broth; bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until tender. Drain any remaining liquid from lentils. Remove and discard bay leaves. Stir in 1/2 teaspoon salt.

  • In a very large bowl whisk together the olive oil, mustard, balsamic vinegar, and honey. Stir in lentil mixture, parsley, shallots, and sage; stir in caramelized vegetables.

  • Refrigerate for up to 2 days in covered container; serve cold or at room temperature. If desired, garnish with additional parsley and fennel fronds.


Time-Saving Tip: If you want to save a bit of time, substitute 6 cups precooked store-bought lentils for the dry lentils.

Nutrition Facts

165 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 4 mg cholesterol; 316 mg sodium. 556 mg potassium; 19 g carbohydrates; 8 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 4288 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 119 mcg folate; 0 mcg vitamin b12; 60 mg calcium; 2 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Very good, even though it took 3 shopping trips to find the fennel bulbs, must be a Thanksgiving veggie I never knew about-was gone in every store. Have never thought of lentils as a salad ingredient, but is actually very good. Had Fig Infused Balsamic Vinegar on hand, used that, still delicious.