Warm Lentil Salad
1 cup (french) lentils I never found french and this salad was still great
1/2 tsp salt
1 medium head of escarole
1 fennel bulb
2 tbsp olive oil
4 cloves of minced garlic
2 tsp ground fennel seed
1 cup cherry tomatoes, halved
3/4 cup chopped walnuts I forgot to add these, oops!
*Cook lentils according to package instructions
*Rinse, drain and chop the escarole. Thinly slice fennel bulb.
*In a large skillet, saute garlic, ground fennel and thyme for 2 minutes.
*Add fresh fennel and salt and cook for 2 more minutes.
*Add escarole and stir and cook for a few minutes.
*Remove from heat and drain of liquid.
*Stir in lentils and tomatoes (and walnuts-oops) and serve at room temperature