1 cup French green lentils 1 bay leaf 1 clove garlic, peeled 1/4 small onion, chopped 1 rib celery with leaves, cut in half 1/2 sea salt 1/4 cup finely chopped carrot 1/4 cup minced parsley 1/4 cup finely chopped fennel 2 tbsp minced red onion 2 tsp minced oregano 1 tsp minced garlic 1/4 cup extra-virgin olive oil 2 tbsp fresh lemon juice 1/2 tsp freshly ground black pepper
Place the lentils, bay leaf, garlic, onion and celery in a medium saucepan. Bring to a simmer and cook for about 30 minutes, until lentils are cooked but still slightly firm.
Add 1/4 teaspoon of the salt and continue cooking for about 10 minutes, until the lentils are tender.
Drain the lentils, discarding the bay leaf, garlic clove, and celery. Transfer the lentils to a bowl. Stir in the carrot, parsley, fennel, red onion, oregano and minced garlic.
Whisk together the extra-virgin olive oil, lemon juice, remaining 1/4 teaspoon salt, and pepper, and pour over the salad. Mix well.
Recipe courtesy of Dr. Mark Hyman.
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