Ingredients: 2 tablespoons balsamic vinegar 1/4 cup olive oil 1 cup brown lentils, dried 1/2 teaspoon thyme, dried Sea salt 1/2 pound fennel bulb, trimmed and julienned, leaves reserved 2 scallions, thinly sliced black pepper, freshly ground
Directions:1. Wash and pick over the lentils, discarding any discolored ones. Put lentils in a saucepan and add cold water to cover by 3 inches. Bring to a boil and reduce heat to a simmer. Cook until the lentils are tender but still firm, 15-30 minutes. Drain immediately and rinse with cold water. 2. In a serving bowl, combine the oil and vinegar. Add the lentils and toss to coat. Add the fennel, thyme, scallions, salt, and pepper. Adjust the seasoning to taste. Chop about 1 tablespoon reserved fennel leaves and sprinkle on top of salad. Serve warm, or at room temperature. |