Food Coach

Lentil Salad Recipe


Recipe provided by chef instructor Chanel Martinez of Le Cordon Bleu College of Culinary Arts in Los Angeles


  • 1 1/2 cups red lentils, cooked for 10 to 20 minutes, or according to package instructions
  • 1 medium fennel bulb, thinly shaved
  • 2 oranges, peeled and cut into rounds
  • 2 fresh asparagus, blanched, shocked and cut into 2" lengths
  • 2 cups assorted lettuces, washed and torn into pieces
  • Vinaigrette of choice
  • *Optional: shredded rotisserie chicken


  1. Arrange shaved fennel bulb, orange rounds, asparagus pieces and lentils over torn lettuces.

  2. Lightly dress with vinaigrette of your choice.

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