Here’s the recipe for the lentils w/ fennel and mint, which we made to go with our Mediterranean night, along with chicken skewers w figs, and rice chips with delicious babaganoush.
Serves 8-10
Ingredients:
3 cups water
1 1/2 cups green or brown lentils
4 scallions, half of the dark green stems removed, thinly sliced
1 fennel, quartered and thinly sliced, including stem and fronds
1/2 bunch fresh flat leaf parsley, finely chopped
2 handfuls fresh mint leaves, stems removed, finely chopped
juice of 3 limes
2 teaspoons kosher salt, or to taste
1 1/2 teaspoon crushed black pepper, or to taste
3 tablespoons rice vinegar
2 tablespoon extra virgin olive oil
