Vegetarian · ALWAYS FREE
Warm lentil & roasted fennel salad
Tender brown lentils meet roasted fennel, fresh tomato and parsley in a lemon-olive oil dressing.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss fennel with 0.494 oz oil and half the salt on a rimmed baking sheet. Roast for 25-30 minutes, turning once, until tender with browned edges.
- Meanwhile, cover lentils generously with water in a saucepan; the cooking water will be drained. Bring to a boil, reduce to a gentle simmer and cook for 20-30 minutes until tender but holding their shape. Older lentils may take longer. Drain well; do not rinse away their warmth.
- Whisk remaining 0.494 oz oil, lemon juice, garlic, remaining salt and pepper in a large bowl. Add warm drained lentils and toss gently. Fold in fennel, tomato and parsley. Let stand for 5 minutes, then divide into four equal portions.
- Serve warm or cool promptly in shallow containers. Refrigerate within 2 hours and use within 3-4 days. Nutrition starts from the weighed dry lentils and counts all dressing; exact nutrient losses in drained cooking water are not measured. Do not substitute split red lentils for the intended intact texture.
Estimated nutrition
Per serving · 1 of 4- Calories
- 340 kcal
- Protein
- 17.6 g
- Total carbohydrate
- 53.4 g
- Total fat
- 8.2 g
- Total sugars
- 9.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Warm lentil & roasted fennel salad: dry brown or green lentils; trimmed fennel bulb; ripe tomatoes; olive oil; lemon juice; fresh parsley; garlic; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Warm lentil & roasted fennel salad: dry brown or green lentils; trimmed fennel bulb; ripe tomatoes; olive oil; lemon juice; fresh parsley; garlic; fine salt; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Mediterranean: Complete ingredient review of Warm lentil & roasted fennel salad: dry brown or green lentils; trimmed fennel bulb; ripe tomatoes; olive oil; lemon juice; fresh parsley; garlic; fine salt; ground black pepper. Vegetables or legumes provide the principal bulk and olive oil is the added fat. This is an ingredient-pattern screen, not a clinical score or health-outcome promise.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference - Gluten-Free: Complete ingredient review of Warm lentil & roasted fennel salad: dry brown or green lentils; trimmed fennel bulb; ripe tomatoes; olive oil; lemon juice; fresh parsley; garlic; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Warm lentil & roasted fennel salad: dry brown or green lentils; trimmed fennel bulb; ripe tomatoes; olive oil; lemon juice; fresh parsley; garlic; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
