I love stuff on top of stuff. Layers of food are good. I’ve dealt with people who can’t stand having their food touch other foods. I really do feel sorry for them. Mixing food is fun!

Tonight’s dinner was a mixture of really simple flavors and different textures, topped with slices of grilled pork tenderloin.

The concept came from Bon Appetit. They did a dish with Italian sausage and such. I’m over Italian sausage for a few days. I thought I’d bring it up a notch.

The dish could easily be made vegetarian or vegan.  I cooked my lentils in beef broth for a bit of a flavor-boost, but mushroom or vegetable stock – or even just water – would work just fine. The original recipe calls for adding a tablespoon of red wine vinegar at the end. I used a nice sherry vinegar because I had it. Use what you have, the better the better.

I also used the last of my black lentils mixed with green lentils.

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)
  • S&P

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.

Top with sliced pork tenderloin.