French Lentil Bowl with Goat Cheese and Walnuts

Put the lentils in a pot with 3 cups of water, bring to a boil, then lower the heat and cook for 25 minutes until soft.

Cut the fennel bulb in half, remove the core, and slice it into thin strips.

Heat 1 tbsp olive oil in a pan and cook the fennel slices for 5 minutes until golden-brown.

In a small bowl, mix the Dijon mustard, lemon juice, remaining olive oil, honey, salt, and black pepper until smooth.

Tear or chop the radicchio into small pieces.

Drain the lentils and divide them between two bowls, then top with cooked fennel and radicchio.

Sprinkle the crumbled goat cheese and chopped walnuts on top, then drizzle with the dressing.