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One-Pot Lentils and Fennel

I crave hearty, warming dishes in the winter. I also like minimal cleanup, so one-pot lentils with fennel is a perfect dish right now. Lentils are very easy to prepare, and can be ready within 30-40 minutes total. They absorb the flavor of whatever you cook with them-sautéed leeks, fennel and herbs make an excellent base. They are a nutritional power house, too. They are a great source of plant-based protein, and studies have shown that their high fiber content can help in lowering cholesterol. They also contain B-vitamins, magnesium and folate. One-pot lentils and fennel is among my favorite dishes. If you are looking for an excuse NOT to make lentils (too much work, too much cleanup), I am dashing those hopes. You can use a variety of vegetables, but fennel is in season and is a nice treat. I recommend using a Le Creuset stye ceramic french oven or a heavy-duty stock pot.

Enjoy your one-pot lentils with fennel! If you would like more vegan recipes, please check out my BerryRipe blog page, follow me on twitter @vegarissa, or visit me at RighteousChickPea.



1 1/2 cups rinsed green lentils (NOT split peas)

3 cups water

1/2 cup white wine

2 tbsp. olive oil

1 leek, rinsed and chopped

1 large bulb fennel, sliced thinly, fronds reserved

2 tbsp. caraway seeds

2 tbsp. anise seeds

salt and pepper, to taste



Heat the oil in the pot. Add chopped leeks. Cook for 5-7 minutes.


Add fennel slices and white wine. Saute for 7 minutes.


Remove almost all of the fennel and leeks. Set aside in separate bowl.


Add lentils and water. Cover and set to high.


Boil, then turn down and simmer on medium for about 25 minutes (or until almost all of water is absorbed).


Add herbs, salt, leeks, fennel bulb. Cook uncovered. Add more water if necessary.


Garnish with washed fronds.


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