Lentil Salad with Fennel, Onions and Lots of Herbs
INGREDIENTS
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2 cups small lentils, rinsed
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1 fennel bulb, trimmed and chopped or thinly sliced
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1 large red onion, halved and thinly sliced
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1/2 cup chopped fennel fronds or snipped fresh dill
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1/2 cup chopped fresh Chinese celery or regular celery leaves
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1/3 cup chopped fresh mint leaves
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2 teaspoons dried Greek oregano
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10 olives: kalamata or wrinkled (salt-cured) black olives such as Greek throumbes or Moroccan
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1/2 cup Greek extra virgin olive oil
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1/4 cup red wine vinegar
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Salt
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