Lentil Salad with Roasted Fennel and Carrots

  • Yield: 6 servings 1x


For the vinaigrette:

  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • 1/4 cups olive oil
  • 1 teaspoon fresh chopped rosemary
  • salt and pepper

For the salad:

  • 2 heads fennel, thinly sliced
  • 8 carrots (about 1 lb), cut into 1/4-inch thick coins
  • 2 tablespoons olive oil
  • 2 cups lentils
  • 5 cloves garlic, peeled
  • 1 bay leaf
  • 1/4 cup chopped parsley
  • 1/4 cup chopped hazelnuts


  1. To make the dressing, whisk all the ingredients together and set aside.
  2. To roast the veggies, preheat oven to 400F degrees. Toss sliced fennel and coined carrots on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss. Roast vegetables for 30-35 minutes until vegetables are just caramelized and cooked through.
  3. Meanwhile, place lentils, garlic cloves and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer about 20 minutes or until just tender. Drain.
  4. Place lentils in a large bowl; stir in dressing and roasted vegetables. Season with a sprinkle of fresh ground pepper. Cover and refrigerate for at least an hour (this tastes better after is sits for a bit).
  5. Just before serving, stir in parsley and hazelnuts. Serve at room temperature.