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Ingredients

1. 1 cup green lentils, rinsed and picked over
2. 1 small onion, halved
3. Salt and freshly ground pepper
4. 3/4 pound medium asparagus, tips cut to 1 inch, stems chopped
5. 1 medium fennel bulb--quartered, cored and thinly sliced
6. 1 celery rib, finely chopped
7. 2 small tomatoes (6 ounces each), finely chopped
8. 2 jalapeo or serrano chiles, seeded and minced
9. 2 tablespoons coarsely chopped cilantro
10. 2 tablespoons coarsely chopped flat-leaf parsley
11. 3 tablespoons fresh lemon juice
12. 1 1/2 tablespoons extra-virgin olive oil
13. 1 1/2 tablespoons soy sauce
14. 1 medium Belgian endive, spears separated
15. 4 cups loosely packed mixed baby lettuces (3 ounces)

Description

Food & Wine