lentil salad with fennel

1 cup Puy lentils
1 fennel bulb, thinly sliced
¼ cup simple vinaigrette
2 tablespoons chopped parsley
1 tablespoons extra-virgin olive oil
Kosher salt

STEP 1
In a saucepan, bring 3 cups of water + 1 teaspoon salt to boil. Add the lentils and cook for 20-25 minutes, until they are tender but still have a little bit of bite. Strain the lentils and set aside to cool while you make the rest of the salad.

STEP 2
In a large bowl, mix the sliced fennel bulb with the vinaigrette and parsley. Set aside.

STEP 3
Mix the lentils with 1 tablespoon olive oil and a generous pinch of salt. Transfer to a serving platter and top with the fennel mixture. Serve warm or at room temperature.