- 1 bunch fennel, finely chopped
- 1 cup yellow lentils, soaked overnight
- ½ cup fine bourghul
- 1 cup fresh mint, roughly chopped
- 2 green onions, thinly sliced
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
1. In a bowl, add in following order the bourghul, lentils, onions and pepper.
2.Add the fresh mint and fennel.
3. Prepare the sauce in a separate bowl: mix the lemon juice, oil and salt.
4. Add the sauce to the salad and mix well.