Fennel, Lentils and Lemon
4
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ingredients
- 2 fennel bulbs, 1 sliced relatively finely, 1 cut into wedges, any fronds from both washed and roughly chopped
- 250 grams boiled lentils
- 1 tablespoon fennel seeds
- 1 lemon
- Few sprigs thyme
- A good handful of cavolo nero, pulled from stem and roughly torn
- 2 tablespoons cold butter
- Parmesan, to finish
- Olive oil
- Salt and pepper
Method
Step 1
Color the wedges in a little olive oil on both sides, turn down the heat, add butter & thyme and cook gently until very tender.
Step 2
Meanwhile sweat the sliced fennel in olive oil over a medium heat. Allow the fennel to gently caramelize, stirring occasionally. When softened stir in the fennel seeds and cook out for 4-5 mins. Stir in the lentils, juice and zest of the lemon, half a cup of water and cavolo nero. Stir over a medium heat until the cavolo has wilted and the pan is fairly dry. Turn off the heat and stir in the butter fairly vigorously until melted. Season to taste
Step 3
Spoon the lentil mix onto a plate, top with the fennel wedges and Parmesan, if you like