Here’s a bit of a spin on a recipe I really like – Lentils and Fennel. It’s pretty much a go-to when I want something quick and easy – but also with some flavor. It’s a great side dish and can handle anything as a main course – from sausage to chicken, pork to steaks.
The original recipe came from Bon Appetit years ago but I just kinda play with it, switching out the lentils to whatever is on-hand at the moment, adding or subtracting as my mood allows.
This is the basic. I used Plalouse Spanish Pardina Lentils today – I still have a couple pounds of them from my last shopping spree – but have used many different kinds with success.
Lentils and Fennel
- 1 cup dried lentils
- 1 fennel bulb
- 1 medium onion, finely chopped
- 3 carrots, cut into small dice
- 1/2 teaspoon fennel seeds
- Chopped fresh Italian parsley
- 1 tbsp sherry vinegar (or other good-quality vinegar)
Cook lentils in broth, uncovered, until lentils are just tender.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop about 2 tbsp fennel fronds for the finish.
Heat a bit of olive oil in a skillet and add onion, carrot, fennel, and fennel seeds. Cook until vegetables are tender, about 10 minutes.
When vegetables and lentils are cooked, stir lentils into vegetables and cook until heated through. Stir in parsley, vinegar, and fennel fronds. Add S&P, as desired.
Serve as a side dish or top with anything you desire!.
Tonight I grilled some red pepper sausages from Martin’s in Reading Terminal Market. They were awesome – as were the lentils.
And speaking of Reading Terminal Market… I have a hunk of Moliterno al Tartufo from Downtown Cheese that is just waiting to be turned into risotto… I think Friday.