Braised Fennel and Lentils
For this recipe, we prefer the green French lentils sold as Le Puy or Du Puy. Though in a pinch, you could substitute brown lentils. Save a few of the fennel bu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Fork
- Serving bowl
Ingredients
- 1/4 cup extra virgin olive oil
- 1 shallot, peeled and thinly sliced
- 1 fennel bulb, trimmed, the bulb thinly sliced
- 1 1/2 cups green (Le Puy) lentils, rinsed and sorted
- 1 teaspoon tomato paste
- 1 teaspoon coarse salt (kosher or sea), or more to taste
- 2 bay leaves
- 1 quart vegetable or chicken stock
- 1 tablespoon Dijon mustard (optional)
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