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–+ servings
Lentils, fennel, preserved lemon, green onions and black olives

Lentil salad with preserved lemon, fennel, green onions and black olives

Course: Breakfast and Brunch, Salad, Starter
Diet: Gluten Free, Halal, , Low lactose, Vegan
Price level: 2 - Economical
Difficulty: 2 - Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: La Marmite
A quick and simple recipe
Print Recipe

Ingredients

  • 200 gr Lentils (1 cup)
  • 1 Preserved Lemon
  • 3 sprigs Fennel
  • 1 Green onion
  • 10-20 Black olives
  • 3 tablespoon Olive oil
  • 1 tablespoon Vinegar
  • Salt
  • Pepper

Instructions

  • Cook the lentils for about 15 minutes (they should remain slightly al dente)
  • Cut the preserved lemon in half, remove all the interior, cut the skin into small cubes
  • Thinly slice the fennel sprigs, keeping the green sprigs if there are any
  • Chop the green onion very finely as well
    Les ingrédients prêts à être mélangés aux lentilles
  • Mix oil, vinegar, salt and pepper
  • Put all ingredients in a bowl, mix well
  • Add the olives for garnish