Fennel Salad with Red Lentils

Ingredients

• 120 g red lentils
• 1 bulb fennel
• 2 tbsp white wine vinegar
• 2 tbsp sesame oil
• 1 tsp agave syrup
• Salt
• Pepper
• chili flakes
• 1 apple

Instructions

1. 1.

   Cook lentils according to package instructions in plenty of boiling water until al dente. Drain and let cool slightly.

2. 2.

   While the lentils cook, wash, trim, and halve the fennel bulb. Set aside the fronds and thinly slice or julienne the fennel flesh.

3. 3.

   Add vinegar, oil, and agave syrup; season with salt, pepper, and chili flakes. Toss everything together and marinate for 5–10 minutes.

4. 4.

   Wash, dry, halve the apple, remove core, and cut into fine sticks. Mix apple with lentils and fennel.

5. 5.

   Coarsely chop fennel fronds. Divide salad onto two plates, season with salt and pepper, and sprinkle with chopped fronds.