Hooray it’s Friday! Welcome to my 2nd little kosher recipe exchange. Today’s theme is pareve side dishes. Selfishly, I am hoping for some serious inspiration from you guys, because I’ve been rather stuck-in-a-rut lately when it comes to my side dishes.
As for my contribution to this exchange, I wanted to share with you today a great lentil and fennel recipe that I discovered earlier this summer while googling for ideas to use up some of the fennel we got in our CSA. This recipe went over extremely well paired with salmon for two different Shabbat crowds, so I feel good about passing it along to you. Hope you enjoy it!
Puy Lentils & Fennel Salad
1¼ cup French green/Puy lentils (these are harder and firmer than the regular lentils – I find mine at Whole Foods)
1 bay leaf
salt & pepper, to taste
1 carrot, finely diced
1 medium onion, finely diced
1 bulb of fennel, finely diced, fronds reserved
1 tablespoon red wine or balsamic vinegar (or some of each)
1/4 cup extra-virgin olive oil
1/4 teaspoon Dijon mustard
Rinse and sift through lentils to remove any stones or broken pieces.
Cover lentils in sauce pan with water by 3 inches or more. Add bay leaf. Bring to boil then reduce heat and simmer for 25 minutes until lentils are tender. Watch water level and add more if need be. When cooked, drain remaining water and remove bay leaf.
Meanwhile, heat olive oil to sautee carrots, onion and fennel. Also whisk together the vinaigrette. Toss lentils, sauteed vegetables and dressing. Season with salt & pepper, to taste.
Garnish with fennel fronds and serve room temperature.
Pretty please, share your favorite side dishes, too. Can’t wait to read them all!
P.S. My recipe was inspired by two different recipes — this one and this one.