Toss a Fennel-Orange Lentil Salad with Walnuts

This fennel-orange lentil salad combines crisp, juicy, tender, and crunchy elements in one lunch. Cooked green or brown lentils provide the base, orange adds sweetness, fennel adds anise-like freshness, and walnuts finish the bowl. The recipe makes about four side portions or two larger lunches. Portion size and sides can change with appetite, activity, and individual nutrition needs. Gather two cups cooked and cooled green or brown lentils, one medium fennel bulb, two oranges, one-half cup chopped parsley or mint, and one-third cup walnuts. For the dressing, use two tablespoons olive oil, two tablespoons orange or lemon juice, one teaspoon Dijon mustard, black pepper, and a small pinch of salt. Optional additions include crumbled cheese, pumpkin seeds, arugula, cooked chicken, or baked tofu. Trim the fennel, saving a few fronds for garnish, and slice the bulb very thinly with a sharp knife on a stable cutting board. Peel the oranges and cut them into segments over a bowl to catch the juice. Remove seeds if present. If a mandoline is used, follow its guard instructions because fennel becomes slippery and fingers can reach the blade quickly. Place the lentils, fennel, orange, and herbs in a large bowl. Whisk the oil, citrus juice, mustard, pepper, and salt until combined. Pour over the salad and toss gently so the orange stays mostly intact. Add the walnuts just before serving to preserve their crunch. Taste and adjust with more citrus, herbs, or pepper rather than assuming more salt is needed. Serve the salad alone or with bread, soup, grains, eggs, fish, poultry, tofu, or another suitable food. Lentils provide protein and carbohydrate, but a larger meal may need an additional item. Walnuts are a tree nut allergen; omit them or use a safe seed when necessary, and prevent cross-contact with utensils and surfaces. People with medical conditions affecting carbohydrate, potassium, fiber, or sodium needs should use individualized advice. Refrigerate the dressed salad promptly and use it within three to four days. For the best texture, store walnuts separately and add them at serving time. Cooked lentils and cut fruit should not remain at room temperature for extended periods. If using canned lentils, drain and rinse them and inspect the container before opening. African Mango Plus is attached only as the closest existing weight-management product in the catalog. It is optional, is not an ingredient, and is not claimed to alter appetite or fat loss. This recipe offers a different way to use lentils at lunch. Swap the citrus, herbs, nuts or seeds, and greens while keeping food safety, allergies, and personal preferences in view. #HealthyLunchRecipes #LentilSalad #FennelRecipes #CitrusSalad #PackableLunch