French Lentils Salad with Beets & Fennel

Directions

1. Wash beets and place them in a steamer over simmering water. Steam for about 30 mn or until they are soft when you insert a knife. Let cool.

2. Place soaked lentils in a heavy pot and add 1.5 cups filtered water, thyme, laurel, s & p. Bring to a boil, lower heat to medium-low, cover and cook until water is absorbed (keep an eye on them!). Let cool.

3. Peel the beets, cut them in quarters and place them in a bowl with 1 Tbs olive oil, lemon juice, 1/4 cup chopped parsley, s & p. Coat evenly.

4. Prepare the salad by placing 2 cups of greens per person in a large bowl. Shave fennel thinly with a knife or a mandoline. Add 2 Tbs olive oil, apple cider vinegar, 2 chopped scallions, s & p.

5. Once the lentils are cooked and cooled, season them with 1 Tbs olive oil, balsamic vinegar, remaining parsley, 2 chopped scallions or 1/4 cup red onion, s & p.

6. Serve salad on individual plates, scoop some lentils in the center, decorate with beets and avocado all around.