Lentil and fennel salad with parsley
Ingredients
- 1 cup green lentils (preferably Castelluccio or du Puy)
- 1 small red onion
- 2 bulbs fennel
- A generous handful flat-leaved parsley
- 1 bay leaf
- 3 Tbsps good olive oil
- 2 Tbsps balsamic vinegar
- Juice and zest from 1 lemon (more lemon juice may be required depending on how juicy it is)
- Flaky sea salt and freshly ground black pepper
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