Fennel and Lentil Salad With Caper-Mustard Dressing

Updated Aug. 6, 2024

Recipe Metadata

• Total Time: About 1 hour (includes 15 minutes soaking, 10 minutes prep, and 30 minutes cooking)

• Prep Time: 10 minutes (plus 15 minutes soaking lentils)

• Cook Time: 30 minutes (simmering lentils)

Ingredients

• 1½ cups (300g) French green or brown lentils

• Salt and freshly ground black pepper

• 1 tablespoon Dijon mustard

• 3 tablespoons apple cider vinegar, plus more as needed

• 3 tablespoons olive oil, plus more as needed

• 1 tablespoon drained capers (rinsed if brine is strong)

• 1 medium fennel bulb, halved and thinly sliced through the root (about 2 cups sliced)

• 1 packed cup chopped parsley leaves and tender stems (from 1 small bunch)

• Optional: 1 packed tablespoon torn fennel fronds (if available)

Preparation

Step 1: Cook the Lentils

Add the lentils to a medium pot, cover with at least 6 cups (1.5L) of water, and lightly salt. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle simmer. Cook until lentils are tender but not mushy, about 15–20 minutes. Skim any surface froth with a slotted spoon. Drain lentils in a colander, shaking gently to release excess water, and allow to cool to room temperature.

Step 2: Prepare the Dressing and Combine Ingredients

In a large serving bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil until emulsified and smooth. Add the drained capers, then gently crush some with a fork to release their briny flavor. Add the thinly sliced fennel, chopped parsley (and tender stems), and the cooled lentils. Season with salt to taste and mix gently to combine.

Step 3: Let Flavors Develop and Finish

Let the salad sit at room temperature for 15 minutes to allow the lentils to absorb the dressing. Taste and adjust with additional salt or apple cider vinegar if needed. Finish with freshly ground black pepper, torn fennel fronds (if available), and a final drizzle of olive oil for shine and richness.

Reader Comments

• Comment 1: "OMG, I had all the ingredients on hand including a fennel bulb I had to use up, so we just made it for lunch. Only used 1 cup of lentils (plenty) but otherwise followed the recipe. I also added some chopped fresh basil because we have a bumper crop—everything’s better with basil! Will make this again & again."

• Comment 2: "Very good—doubled the dressing. Tasted it as written but needed more, so shook up another batch in a jar and poured it over. Next time, I’ll add goat cheese and/or walnuts (French style) or top with a piece of salmon."

• Comment 3: "I’d agree to use only one cup of lentils. Also, try basil instead of parsley for more depth. The texture and flavor need a boost with those additions!"

• Comment 4: "I usually trust NYT recipes, but this one fell flat. The lentils and fennel texture didn’t jive, and the flavor was ‘meh.’ Added sumac and parmesan to help, but couldn’t keep leftovers. Skip this one."

• Comment 5: "Loved the ingredients but was underwhelmed. Echo the comment about using 1 cup of lentils and swapping parsley for basil. Shallots or red onion would also help. Will finish the batch but won’t make again."

• Comment 6: "Had no parsley, so added dill and cilantro—worked well! 1.5 cups lentils make too much; use 1 cup next time. Needs more dressing, but it’s delicious with leftovers."

All comments reflect reader experiences and are used with permission.