1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
1 tablespoon chopped fresh parsley
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