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Fennel and Lentils

This is a quick and easy dish that – as prepared – is vegan, but it pairs beautifully with pork tenderloins or sausage.

  • 1 pkg (2 bulbs) fennel
  • 1 pkg Mirepoix (or 1 cup each of diced onion, carrot, and celery)
  • 1 bag green lentils
  • 1 qt Vegetable broth
  • Salt and pepper, to taste

Dice fennel. In a large skillet with lid, saute fennef with mirepoix until wilted.

Add lentils and vegetable broth. Bring to a boil.

Cover pan, reduce heat, and simmer about 25 minutes or until lentils are tender.

Check for seasoning and add salt and pepper, as desired.

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