Lentil and fennel salad with parsley

Ingredients

• 1 cup green lentils (preferably Castelluccio or du Puy)
• 1 small red onion
• 2 bulbs fennel
• A generous handful flat-leaved parsley
• 1 bay leaf
• 3 Tbsps good olive oil
• 2 Tbsps balsamic vinegar
• Juice and zest from 1 lemon (more lemon juice may be required depending on how juicy it is)
• Flaky sea salt and freshly ground black pepper

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