Lentil & Fennel Salad

Be sure to use French green lentils for this recipe. They offer a superior flavor and hold their shape better than the brown or orange varieties.

1 lb. Le Puy green lentils
1 clove garlic
1 yellow onion, halved & pierced with 2 cloves
1 bay leaf
1 sugar cube
1/4 cup red wine vinegar
4 Tblsp extra virgin olive oil
1 bulb fennel, thinly sliced (fronds reserved)
1 carrot, peeled & finely chopped
salt & freshly ground black pepper
fennel fronds for garnish

Place the lentils in a medium pot. Add enough water to cover by 1 inch. Add the garlic, onion, bay leaf, sugar cube and a generous pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the lentils are tender but still hold their shape, about 20-25 minutes.

Drain the lentils and remove the garlic, onion and bay leaf. Place in a large serving bowl. Whisk together the vinegar and olive oil and season with salt and pepper. Add the sliced fennel and carrot to the lentils and toss with the dressing. Garnish with the fennel fronds and serve warm or at room temperature.