The lentils have an appealing bite because they're cooked just until tender. The crisp fennel adds contrast.
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 1/4 cups dried lentils
3/4 cup (1/4-inch-thick) 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
How to Make It
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.