This has definitely become one of my most favorite go-to dinners.

Lentils have always been a favorite food, and paired with really good sausages… well… it doesn’t get much better. The sausages, of course, come from Martin’s at Reading Terminal Market. They really are the best.

I’ve written this one out a dozen times, but here it is, again…

Lentils and Fennel

• 1 cup dried lentils
• 1 fennel bulb
• 1 leek, finely chopped
• 1 clove garlic, minced
• 2 carrots, cut into small dice
• 1 celery stalk, diced
• 1 tbsp balsamic vinegar – or vinegar of your choice
• S&P

Cook lentils 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, garlic, 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.

It’s quick and easy.

What’s not being quick and easy is redoing this entire website.

The theme I was using was causing problems – you’ve obviously noted how slow it had become – so I’m working on redoing the entire thing.

The 2300+ blog posts will pretty much handle the changeover without a lot of individual attention – the older posts will not render as nicely as the last few years, but… as I get to them I can make them better. The 1500+ cookbook pages, on the other hand, are going to require a lot of individual handling.

Such is life.

It’s been a lot of fun looking at the site and seeing how it has changed since I stared the official food blog in 2005.

Fourteen years of blog posts… and many more to come!