Fennel–Orange Salad with Red Lentils, Pistachios, and Dill: The Crunchy-Citrus Power Bowl You’ll Crave All Week

If salads had a VIP section, this one has bottle service. Crisp fennel snaps, citrus explodes, red lentils flex their protein, and pistachios bring that buttery crunch you didn’t know you needed. It’s fresh, it’s fast, and it tastes like sunshine with Wi-Fi.

You’ll assemble it once and then judge every other salad for not trying hard enough. And yes, it’s weeknight-friendly but cool enough for company—like that friend who’s somehow both organized and fun.

Why You’ll Love This Recipe

• Flavor fireworks: Sweet oranges, anise-y fennel, toasty pistachios, and bright dill punch way above their weight.
• Protein that satisfies: Red lentils bring heft and make this salad a complete meal—not a side hustle.
• Texture goals: Crunchy veg, tender lentils, juicy citrus, and crisp nuts. Your fork won’t get bored.
• Meal-prep friendly: Components hold well and actually improve as they mingle.

  FYI, leftovers are elite.

• Fast and flexible: Pantry dressing, simple technique, and easy swaps if your fridge is chaotic (relatable).

Ingredients Breakdown

• Red lentils (3/4 cup dry): Quick-cooking protein base that turns tender, not mushy, when you treat them right.
• Fennel bulb (1 large, with fronds if possible): Thinly shaved for crisp bite and subtle licorice notes.
• Navel or Cara Cara oranges (2–3): Sweet, juicy segments plus zest for deeper citrus aroma.
• Pistachios (1/2 cup, roasted and lightly salted): Adds crunch and fattiness. Roughly chop for better distribution.
• Fresh dill (1/4 cup, chopped): Brings herbaceous brightness. Use fennel fronds too if you’ve got them.
• Red onion or shallot (1/4 cup, very thinly sliced): A quick soak tames the bite.
• Olive oil (1/4 cup): Quality oil makes a measurable difference in flavor and mouthfeel.
• Lemon juice (2–3 tablespoons): Balances sweetness and wakes everything up.
• Dijon mustard (1 teaspoon): Emulsifies the dressing and adds backbone.
• Honey or maple syrup (1–2 teaspoons): Just enough to round off the acidity.
• Ground coriander (1/2 teaspoon): Subtle citrusy spice that bridges fennel and orange.
• Sea salt and black pepper: To taste.

  Don’t be shy; lentils love seasoning.

• Optional add-ons: Arugula or baby greens (2 cups), a pinch of red pepper flakes, shaved Parmesan or crumbled feta if you’re not keeping it vegan.

Let’s Get Cooking – Instructions

1. Cook the red lentils: Rinse 3/4 cup red lentils until the water runs mostly clear. Add to a pot with 2 cups water and a pinch of salt. Bring to a gentle simmer and cook 6–8 minutes until just tender but not falling apart.

   Drain immediately and spread on a plate to steam-dry.

2. Tame the onion: Slice red onion or shallot paper-thin. Soak in cold water with a splash of lemon juice for 5–10 minutes. Drain and pat dry.
3. Supreme the oranges: Zest one orange into a small bowl.

   With a sharp knife, trim the tops and bottoms, then cut away the peel and pith. Slice out segments over a bowl to catch the juices. Squeeze the membranes to extract extra juice for the dressing.

4. Shave the fennel: Trim the fennel bulb, reserving fronds.

   Halve lengthwise and core if tough. Use a mandoline or sharp knife to slice very thin. Toss with a pinch of salt and a few drops of lemon to keep it crisp and bright.

5. Make the dressing: In a jar, combine 1/4 cup olive oil, 2–3 tablespoons lemon juice, 1–2 teaspoons honey, the orange zest, 2 tablespoons of the reserved orange juice, 1 teaspoon Dijon, 1/2 teaspoon ground coriander, a generous pinch of salt, and black pepper.

   Shake until emulsified. Taste and adjust acidity or sweetness.

6. Toss the base: In a large bowl, combine lentils, fennel, and onions. Add half the dressing and toss gently so the lentils don’t break.

   Let it sit 5 minutes so the flavors move in together (rent-free, of course).

7. Add the stars: Fold in orange segments, chopped pistachios, dill, and any fennel fronds. Add more dressing to taste. If using greens, fold them in last so they stay perky.
8. Finish and season: Taste for salt, pepper, and brightness.

   A final squeeze of lemon or splash of orange juice can make it pop. Plate with extra pistachios and dill on top for drama.

Storage Instructions

• Refrigeration: Store dressed lentil-fennel mix in an airtight container for up to 3 days. Add oranges and pistachios just before serving to keep textures sharp.
• Make-ahead: Cook lentils, slice fennel, and mix dressing up to 2 days ahead.

  Keep components separate; assemble within 15 minutes of serving.

• No freezing: Lentils and citrus don’t freeze gracefully. The thawed version is, shall we say, not Instagrammable.

Benefits of This Recipe

• High-protein, plant-based: Lentils deliver essential amino acids, fiber, and iron for sustainable energy.
• Gut-friendly fiber: Fennel, citrus, and legumes help digestion—your microbiome will write thank-you notes.
• Anti-inflammatory nutrients: Oranges bring vitamin C; dill and pistachios add antioxidants and healthy fats.
• Low-lift, high-reward: Minimal cooking, maximal payoff. This is the definition of efficient deliciousness (IMO).

Don’t Make These Errors

• Overcooking lentils: Mushy lentils will turn your salad into a spread.

  Watch the clock and taste early.

• Skipping the onion soak: Raw onions can bulldoze delicate flavors. A quick soak keeps them in their lane.
• Under-seasoning: Lentils need assertive salt and acid. Taste at every step; your palate is the boss.
• Wet components: Don’t toss in oranges straight from the cutting board puddle.

  Drip-dry to avoid watering down the dressing.

• Using stale nuts: Old pistachios = sadness. Toast briefly if needed to revive flavor and crunch.

Recipe Variations

• Mediterranean twist: Add kalamata olives, capers, and crumbled feta. Use oregano instead of dill.
• Spicy citrus: Add chili crisp or red pepper flakes and swap honey for hot honey.

  Blood oranges = dramatic flair.

• Grain it up: Fold in cooked farro or quinoa for extra bulk and meal-prep sturdiness.
• Herb swap: Try mint or tarragon if dill isn’t your thing. Basil works too for a sweeter herbal note.
• Crunch alternatives: Almonds, walnuts, or hazelnuts all play well. Even roasted chickpeas for nut-free crunch.
• Greens upgrade: Serve over peppery arugula or massaged kale for a bigger salad moment.

FAQ

Can I use green or brown lentils instead of red?

Yes, but cook them until just tender and not falling apart—usually 15–20 minutes.

They’ll be firmer than red lentils and add a slightly earthier flavor.

What if I can’t find fresh dill?

Use mint or parsley, or a mix. Dried dill isn’t ideal here; it lacks the fresh, feathery brightness that makes the salad sing.

Do I have to supreme the oranges?

No. You can peel and slice them into rounds or half-moons.

Supreming just removes the membranes for a cleaner, juicier bite and prettier presentation.

How do I slice fennel safely without a mandoline?

Use your sharpest chef’s knife and aim for fine, even slices. Cut the bulb in half so it lies flat, then slice with steady strokes—no speed records necessary.

Is this salad vegan?

Yes, if you use maple syrup instead of honey and skip optional cheeses. Everything else is naturally plant-based.

Can I pack this for lunch?

Absolutely.

Keep oranges and pistachios separate and add just before eating. The lentil-fennel base holds beautifully for 2–3 days.

What protein pairs well if I want more?

Grilled salmon, shrimp, or lemony chicken are excellent. For plant-based options, add crispy tofu or extra roasted chickpeas.

How do I make the dressing creamier?

Whisk in a spoonful of tahini or a dollop of Greek yogurt.

It will cling more to the lentils and add lovely body.

Can I use bottled citrus juice?

Fresh is best for aroma and zing. In a pinch, use fresh lemon plus high-quality OJ with no added sugar to mimic the flavor.

How do I keep the pistachios crunchy?

Add them right before serving and store separately if meal-prepping. You can also toast them lightly to keep the crunch flexing longer.

In Conclusion

This Fennel–Orange Salad with red lentils, pistachios, and dill is the rare combo of refreshing and satisfying—like a spa day that also lifts weights.

It’s fast, flexible, and loaded with vibrant textures and flavors that make eating well feel like a treat, not a chore. Make it once, tweak it to your vibe, and watch it enter your regular rotation. Your future self (and your lunch) will be very pleased.