This is a quick and easy dish that – as prepared – is vegan, but it pairs beautifully with pork tenderloins or sausage.
- 1 pkg (2 bulbs) fennel
- 1 pkg Mirepoix (or 1 cup each of diced onion, carrot, and celery)
- 1 bag green lentils
- 1 qt Vegetable broth
- Salt and pepper, to taste
Dice fennel. In a large skillet with lid, saute fennef with mirepoix until wilted.
Add lentils and vegetable broth. Bring to a boil.
Cover pan, reduce heat, and simmer about 25 minutes or until lentils are tender.
Check for seasoning and add salt and pepper, as desired.