Summary

Ingredients

• 2 tuber / n fennel, medium-sized
• 70 g lentils, reen (possibly brown)

For the dressing:

• 3 tablespoon balsamic vinegar
• 3 tablespoon rapeseed oil
• 3 tablespoon orange juice
• 1 teaspoon mustard
• 1 teaspoon soy sauce
• 2 teaspoons curry powder
• 1 clove garlic, pressed
• Pepper from the grinder
• salt

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Instructions

1. Cook the lentils in boiling water until they are al dente, rinse in a colander with cold water. Wash the fennel bulbs and cut off the roots. Halve the tubers and cut into thin strips.
2. Put the fennel and lentils in a bowl. For the dressing, whisk everything well and pour into the bowl, mix everything well and let it steep for about ½ hour.