{"id":"947ccc82-d9c9-4496-b960-1cb2ed44a558","url":"https://recipestripper.com/recipes/947ccc82-d9c9-4496-b960-1cb2ed44a558","source_url":"https://cooking.nytimes.com/recipes/1025051-fennel-and-lentil-salad-with-caper-mustard-dressing","title":"Fennel and Lentil Salad With Caper-Mustard Dressing","description":"Quietly dazzling, this salad is a dish you’ll turn to time and time again. It’s ideal for when you want something simple and hearty without being too filling. Made mostly of pantry ingredients, it has a punchy, acidic dressing that’s lightened up with fresh ingredients like fennel and parsley. While satisfying enough on its own, it works well with simple proteins like salmon, chicken or a jammy egg. Eat it for lunch during the week, and refresh leftovers by adding some baby spinach, fresh dill or more parsley.","servings":4,"servings_text":"4 servings","prep_time":"PT10M","cook_time":"P1DT21H","total_time":"PT1H","ingredients":[{"text":"1 ½ cups French green or brown lentils","item":"French green or brown lentils","quantity":1.5,"unit":"cup"},{"text":"Salt and freshly ground black pepper","item":"Salt and freshly ground black pepper"},{"text":"1 tablespoon Dijon mustard","item":"Dijon mustard","quantity":1,"unit":"tbsp"},{"text":"3 tablespoons apple cider vinegar, plus more as needed","item":"apple cider vinegar","quantity":3,"unit":"tbsp","preparation":"plus more as needed"},{"text":"3 tablespoons olive oil, plus more as needed","item":"olive oil","quantity":3,"unit":"tbsp","preparation":"plus more as needed"},{"text":"1 tablespoon drained capers","item":"drained capers","quantity":1,"unit":"tbsp"},{"text":"1 medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds (if available)","item":"medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds","quantity":1,"preparation":"if available"},{"text":"1 packed cup chopped parsley leaves and tender stems (from about 1 small bunch)","item":"packed cup chopped parsley leaves and tender stems","quantity":1,"preparation":"from about 1 small bunch"}],"instructions":[{"number":1,"text":"Add the lentils to a medium pot, cover with at least 6 cups of water and lightly salt. Bring to a boil over high, then adjust heat to maintain a simmer. Cook until tender and no longer firm, 15 to 20 minutes. Skim any froth off the top. Strain through a colander, shaking well to release any lingering water, and let cool slightly."},{"number":2,"text":"Make the dressing: In a large serving bowl, whisk together the mustard, vinegar and oil until smooth. Add the capers, using a fork to crush some of them, then mix in the fennel, parsley and the cooled lentils. Season with salt."},{"number":3,"text":"Let sit for 15 minutes for the lentils to soak up the dressing. Taste and add more salt or vinegar as needed. Finish with a few grinds of pepper, the fronds (if using) and a drizzle of olive oil."}],"date_published":"2026-10-30T13:20:28.186885+00:00","date_modified":"2026-10-30T13:20:28.186885+00:00"}