Lunch: Lentil Salad with Roasted Carrots and Fennel

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Lentil Salad with Roasted Carrots and Fennel

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 cups French lentils, rinsed, drained and picked through
3 medium carrots, roughly chopped
1 medium bulb fennel, fronds removed, roughly chopped
2 teaspoons plus 1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves
4 scallions, roughly chopped
3 tablespoons fresh parsley leaves
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
Put the lentils in a medium saucepan and cover by two inches with cold water. Bring to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain well.
Meanwhile, toss the carrots and fennel with 2 teaspoons of the oil and sprinkle with salt and pepper on the prepared baking sheet. Roast until tender and golden brown, about 25 minutes.
Add the cilantro, scallions, parsley, vinegar, remaining 1/4 cup oil and some salt and pepper to a food processor and pulse until blended. Combine the lentils, roasted vegetables and dressing together in a large bowl. Serve warm or chilled.

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