Lentil Du Puy and Fennel Salad

by Chef Sepi




Cook black lentils to ‘al dente’ with the onion, bay leaf and a pinch of salt.


In a sauté pan, sauté shallots with olive oil until translucent. Add in carrots and fennel, and sauté for another 30 seconds, just until carrots are slightly wilted. Add in black lentils and remove from heat. 


Drizzle just enough sherry vinaigrette to slightly coat the vegetables. Cool and serve on top of greens.




 minutes prep




1 c  Black Lentils, uncooked

1  Bay Leaf

¼  Onion

1  Shallot, minced

2 medium  Carrots, shredded

1 large  Fennel Bulb, shredded