18/01/2024
I am visiting my good friend Aurore in Brussels for a few days and I’m cooking for her and her young son Ilyan.
Today’s lunch was golden fennel with lentils and lemon.
Aurore 💛loved💛 it and says I have reconciled her with fennel, so if you have any doubts, it seems this is the recipe to try! 🤗
Recipe (for 2 adults)
Ingredients:
🌱2 fennel bulbs - 1 sliced relatively finely, 1 cut into wedges, any fronds from both washed and roughly chopped
🌱250g lentils cooked with Ayurvedic spices (CFC*)
🌱1 lemon, zested and juiced
🌱Dried thyme
🌱100 grams spinach, washed and roughly chopped
🌱1 tbsp ghee
🌱Parmesan to finish (optional)
🌱Olive oil
1. Colour the wedges in a little olive oil on both sides on low heat, so they turn golden but don’t burn, turn down the heat, add ghee & thyme and cook gently until very tender
2. Meanwhile sweat the sliced fennel in olive oil over a medium heat. Allow the fennel to gently caramelise, stirring occasionally. When softened stir in the lentils, juice and zest of the lemon, spinach and water to taste. Stir over a medium heat until the spinach has wilted and the pan is fairly dry. Turn off the heat.
3. Spoon the lentil mix onto a plate –I served it over freshly cooked quinoa– top with the fennel wedges and grated Parmesan, if you like
*CFC: ground coriander, fennel and cumin seeds
