Lentils and fennel have become a definite go-to around here… I make up a batch, top it with whatever, and whatever is left over becomes a cold salad. It’s a culinary win-win.

Tonight’s version included the other half of the roasted butternut squash from last night’s gnocchi. Recipes are meant to be played with – and stuff in the refrigerator is meant to be used.

Lentils and Fennel

• 1 cup dried lentils
• 1 fennel bulb
• 1 leek, finely chopped
• 2 carrots, cut into small dice
• 1 celery stalk, diced
• 1/2 roasted butternut squash, cubed
• 1 tbsp sherry vinegar
• S&P

Cook lentils in broth until lentils are just tender.

While lentils simmer, cut fennel bulb into 1/4-inch dice.

Heat a bit of olive oil in a skillet and add leek, carrot, fennel, and celery. 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 vinegar. Add S&P, as desired.

Serve with chicken, sausage, whatever – or just on its own as a main dish or side.

I grilled a couple of broccoli rabe sausages – on our semi-refurbished grill.

It matters not that it is raining outside.