2 cups French lentils, rinsed, drained and picked through
3 medium carrots, roughly chopped
1 medium bulb fennel, fronds removed, roughly chopped
2 teaspoons plus 1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves
4 scallions, roughly chopped
3 tablespoons fresh parsley leaves
2 tablespoons apple cider vinegar
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