Ingredients:
1/2 bag of uncooked lentils
1 tomato cut in small cubes
2 minced shallots
1/3 of green bell pepper cut into 1/4″ small cubes
2 leaves of fennel, cut into 1/4″ cubes
4 leaves of raddiccio, largely chopped
4 Tblsp. balsamic vinegar
4 Tblsp. plumb vinegar
8 Tblsp. extra virgin olives oil
1/2 c. white wine
Salt to taste
Soak the lentils in cold water for one hour. Put the lentils in a pot with a large amount of water, white wine and salt and cook for 25 minutes, until al dente. Strain. Cool inrefrigerator for 1/2 hr. Stir in ingredients one by one. Chill and serve.