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1
Pick through the lentils to look for small stone intruders that must be discarded. To wash the lentils, cover with cold water and drain in a fine mesh sieve.
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2
Peel and cut into large chunks the onion and half a fennel, reserving the rest of the fennel for later.
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3
Place lentils into a medium-sized saucepan with 2 cups (double the volume) water. Add vegetable chunks, a few sprigs of parsley, and the bay leaf. Bring to a boil and let simmer, covered, for about 20-25 minutes. Remove from heat when the lentils are cooked to your liking - I like them to retain a nice bite. Discard sprigs of parsley and vegetable chunks, pour lentils into a large bowl, and place in the refrigerator for a few hours or overnight.
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4
Wash and finely chop the rest of the parsley.
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5
Cut the fennel in half. Place it face side down onto the cutting board, and cut into thin strips, height-wise.
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6
Season the lentils with the olive oil, balsamic vinegar, lemon juice and zest, salt, and pepper. **The measurements given above are suggestions. I find that lentils hold up to a bold amount of acidity. It is best to season gradually, and adjust according to taste.**
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7
Toss the lentils with the fennel and parsley. Check one last time for seasoning, adjust if necessary, and serve.
