Red Lentil and Parsley Salad

I didn't intend to put two lentil recipes in a row.  This was actually for the couple of days before Chanukah, when I knew I would be eating a lot and wanted something lighter in advance.  Being only two days, I'm doubling what I actually made for this post.

Yes, more roasted radishes.  I want to clear the pot they're in and grow beets and turnips.  The few beets I have were being suppressed by the giant radishes.  I also pulled the last giant green onion from the last round.  The new ones won't be ready for at least a month, but I haven't been using them much lately, which is why they got so big.  Or I could sub green onion pesto.  There's still over a quart of that.

While I made up this recipe, it is influenced by the recent adventures in North African cooking.  Most of the ingredients are Mediterranean, inexpensive, and easy to find.  Most people are on a diet and/or trying to save money in January.  This is a good way to do that and enjoy a very good salad.

*1 C red lentils
*1 bunch radishes
1/4 C olive oil
*2 Tb white wine vinegar
1/2 tsp salt
2 cloves garlic, minced
*1/2 tsp fennel seed (anise), crushed
*1 bunch Italian parsley, chopped and large stems removed
*2 green onions, thinly sliced

1.  Preheat oven to 375º.  Cut leaves and root from radishes, and cut larger ones in half.  Toss with a little of the oil and roast until tender, about half an hour.  Set aside.

2.  Sort and rinse lentils.  Place in a saucepan with water to cover and bring to a low boil.  Cover, reduce heat to a simmer, and cook until tender, about 10 minutes.  Drain well.

3.  In a bowl, whisk together oil, vinegar, salt, garlic, and crushed fennel.  Add the parsley and onion and toss to coat.  Add the radishes and lentils once slightly cooled and toss until evenly distributed and coated with dressing.  Refrigerate until ready to serve.

Difficulty rating  π