Lentil Salad with Fennel and Artichoke Hearts

So, tomorrow is Thanksgiving. And while this dish probably won’t be gracing many Thanksgiving tables, it’s a great recipe to have on hand the day after you’ve eaten way too much stuffing and pie.

I know the “things I am thankful for” post has been done a million times, but I want to take a second to acknowledge a few things I’m really thankful for.  Yep, cheesy and cliché posts are apparently my specialty.

Our marriage

Four years and still going strong! Mike is such an amazing husband and father.

Our daughter

She’s happy and healthy, and I love her so much


Post-partum running is going better than expected!

My job

Those letters are from my students last year, and I miss them like crazy! Being home with Ellie has been great and I know I’ll miss her when I go back to work, but there are about 150 middle school kids I can’t wait to get back to.

My family.

Although I didn’t realize it during those fun-filled adolescent years, they are wonderful (and Im not just saying that because they took us to Hawaii).

This salad is my attempt to re-create the one that was served at the Friday night dinner at Foodbuzz this year. I think it comes pretty close…and it’s always good to have ways to eat lentils other than soup. It can be served at room temperature or chilled, but it’s best after chilling for a few hours.

Have a very happy Thanksgiving!!

Lentil Salad with Fennel and Artichoke Hearts


  • 4 cups water
  • 1 1/2 cups french green lentils
  • 1 bulb fennel, thinly sliced
  • 1 14 ounce can artichoke hearts, drained and thinly sliced
  • Dressing
  • 1 Tbsp chopped shallot
  • 1/2 tsp dijon mustard
  • 4 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp salt


  1. Bring the water to a boil in a medium saucepan and add the lentils. Turn the heat to medium-low and cook for 18-20 minutes, or until the lentils are tender but not falling apart. Drain and let cool.
  2. Toss the lentils, fennel, and artichoke hearts together in a medium bowl.
  3. To make the dressing, combine all the ingredients in a small blender (I use a Magic Bullet) or whisk together by hand. Pour over lentil mixture and mix well.

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