Lentils pack plenty of nutrition and flavor into a small package. And since they don’t need to be presoaked, lentil dishes can be on the table in no time. This simple salad makes a good weeknight side dish or vegetarian main course. The tender lentils absorb the vinaigrette, while the crunchy fennel provides contrast. The result is a scrumptious salad, which can serve as a bed for grilled seafood, poultry, or lamb.

SERVES 6 

INGEDIENTS

• 2 cups dried lentils, rinsed
• 1½ cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
• 1 bay leaf
• 1 fennel bulb, fronds removed and root end trimmed
• ½ cup extra-virgin olive oil
• ½ cup white wine vinegar
• 1 garlic clove, minced
• 1 small shallot, finely chopped
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Combine the lentils, stock, and bay leaf in the pressure cooker. Lock the lid in place and cook at high pressure for 5 minutes.
2. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the lentils, remove the bay leaf, and transfer the lentils to a serving bowl to cool.
3. With a sharp knife, cut the fennel bulb in half lengthwise and wash thoroughly. Using a sharp knife or mandoline, shave the fennel into thin slices and add to the lentils.
4. In a small mixing bowl, whisk together the oil, vinegar, garlic, shallot, salt, and pepper until blended. Taste the dressing for seasoning and add more salt if the dressing is too acidic.
5. Pour half of the dressing over the salad and toss. Taste the salad and add more dressing if needed.
6. Serve the salad at room temperature. If you want to serve it later, refrigerate the salad and the remaining dressing. Remove them both from the refrigerator about 1 hour before serving and toss the salad with more dressing. The lentils will absorb all of the dressing, so it is important to save a bit when making it ahead of time.