In this dish, the warm lentils are marinated, and the fresh fennel and red bell peppers are added when the lentils have cooled. The exceptional flavors are rich and aromatic.

Tiny Black Lentils with Fresh Fennel and Red Peppers
Recipe type: Vegetables
Serves: 4 to 6
  • 1 1/2 Cups tiny black lentils; rinsed
  • 3 Cups water
  • 1/3 Cup olive oil
  • 3 Tablespoons lemon juice
  • 3 Tablespoons Balsamic vinegar
  • 1/2 teaspoon ground fennel seed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 Cup diced fresh fennel
  • 3/4 Cup diced red bell peppers
  • 1/3 Cup diced mild red or white onions
  • chopped fresh fennel leaves; for garnish
  1. In a 3-quart saucepan, combine the lentils and water. Bring to a boil and then lower the heat to a gentle simmer. Cook about 20 minutes, until tender but not mushy.
  2. While the lentils are cooking, in a small bowl, combine the oil, lemon juice, vinegar, fennel seed, mustard, salt, and pepper.
  3. 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.
This recipe yields 4 to 6 servings.

Comments: 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.

Per Serving (excluding unknown items): 115 Calories; 12g Fat (91.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "The Bean Harvest Cookbook" by Ashley Miller

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