Arugula Fennel and Green Lentil Salad from River Cottage Veg

Ingredients

• 2/3 cup (125g) French green lentils
• 1 bay leaf
• 1/2 small onion
• A few parsley stems (optional)
• 1 large or 2 small fennel bulbs
• 2 to 3 ounces (75g arugula) or arugula mixed with a few other peppery leaves such as mizuna
• For the dressing:
• 1/2 cup (120ml) canola or olive oil
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• Finely grated zest of 1 lemon
• A pinch of sugar
• Sea salt and freshly ground black pepper

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