LENTILS WITH ROASTED FENNEL
Serve with our fried eggplant and tomato-basil jam, and a slice of fresh Mozzarella.
1/2 cup dried lentils
- 2 cups (16 ounce) mushroom or vegetable (without yeast and salt) stock, heated
- EVOO, as needed
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 1 carrot, minced
- 1 each fennel bulb, roasted, diced
- 2 each leeks, roasted, diced
Place cleaned and rinsed lentils in medium sauce pan with stock and cook until tender approximately 30 minutes; reserve. Place oil in saute pan and heat until shimmers; add shallot, garlic, then carrot and cook until aromatic and tender. Add fennel and leeks, tossing to combine all. Season with fresh thyme, salt, pepper and coriander. Add reserved warm lentils and serve.