French Lentils

with Fennel, Grapefruit & Avocado

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From the Test Kitchen

French lentils, often called green or puy lentils, were originally grown in Puy, France. Now they’re also grown in Italy and North America, but their peppery flavor is attributed to the volcanic soil of Puy. Their beautiful grayish-green color sets them apart from other lentils, in addition to the way they hold their shape when they cook.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

1 cup French Lentils
2 Radishes
1 Avocado
1 Fennel Bulb
1 bunch Chives
1 clove Garlic
½ head Radicchio
1 Grapefruit
2 Tbsps White Wine Vinegar
1 Tbsp Honey

step-by-step

instructions

Cook Along

1 Cook the lentils:

Heat a medium pot of water to boiling on high. Once the water boils, add the lentils. Reduce the heat to medium-low and gently simmer for 24 to 28 minutes, or until the lentils are tender and cooked through. Drain and rinse under cold water.

2 Prepare your ingredients:

While the lentils cook, wash and dry the fresh produce. Thinly slice the radishes and put them in a bowl of cold water to keep them crisp. Pit, peel, and slice the avocado. Squeeze some lime juice over the avocado to prevent browning. Pick off a handful of the tender fennel fronds. Slice the fennel crosswise. Finely chop the chives. Peel and mince the garlic, smashing until it resembles a paste. Core and roughly chop the radicchio.

3 Prepare the grapefruit:

Using a knife, cut along the contour of the grapefruit to remove just the rind and white pith. Use the knife to cut along the membranes to get segments or supremes.

4 Make the dressing:

In a small bowl, combine the white wine vinegar, honey, and garlic. Slowly whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.

5 Make the salad:

In a large bowl, combine the lentils, half the fennel fronds, half the chives, the radishes, the fennel, and the radicchio. Add some of the dressing and toss gently to coat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the salad between 2 plates. Top each with the grapefruit segments and avocado slices. Garnish with the remaining fennel fronds and chives. Enjoy!