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.
Ingredients
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
Instructions
1
Heat the oil in the pot. Add chopped leeks. Cook for 5-7 minutes.
2
Add fennel slices and white wine. Saute for 7 minutes.
3
Remove almost all of the fennel and leeks. Set aside in separate bowl.
4
Add lentils and water. Cover and set to high.
5
Boil, then turn down and simmer on medium for about 25 minutes (or until almost all of water is absorbed).
6
Add herbs, salt, leeks, fennel bulb. Cook uncovered. Add more water if necessary.
7
Garnish with washed fronds.
Categories:Soups & Salads
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