Lentil And Fennel Salad - cooking recipe

Ingredients

Dressing
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
Salad
1 1/4 cups dried lentils
3/4 cup red bell pepper, strips each cut in half crosswise
1/2 cup thinly sliced fennel bulb
1/2 cup thinly vertically sliced red onion
3 tablespoons chopped fresh parsley, divided

Preparation

To prepare dressing, combine first 7 ingredients, stirring with a whisk.
To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
Sprinkle 1 tablespoon parsley over top of salad.
Cover and chill at least 1 hour.