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Vegan Lentil and Fennel Salad

Time 1 hour
Yields Serves 4 to 6
Vegan Lentil and Fennel Salad
(Mariah Tauger / Los Angeles Times)
1

Pick the fronds off the fennel and reserve for garnish. Thinly slice the stalks and reserve the bulbs.

2

Combine the lentils, celery, onion, leeks, carrots, sliced fennel and 1 tablespoon salt in a large saucepan. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the lentils are just tender, about 45 minutes. If the water absorbs fully before the lentils are cooked through, add more.

3

Drain the lentils if needed, then transfer to a large bowl and add the vinegar, oil, mustard and dill. Fold until evenly coated, then season to taste with salt and pepper. Let sit for at least 10 minutes.

4

Halve the fennel bulbs, core and thinly slice. Scatter over the salad, along with the reserved fennel fronds. Drizzle with olive oil, sprinkle with salt and pepper, and serve.

Make Ahead:
The lentil salad without the sliced fennel can be refrigerated in an airtight container for up to 5 days. Top with the fennel right before serving.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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