Hearty Fennel and Lentil Stew
Braised fennel in a rich and hearty red wine stew,with caramelised shallots and lentils. This comforting and warming dish can easily be frozen and reheated.
Substitute:
- No fennel? Try with celery, pak choi or leeks.
- No fennel seeds? Use cumin seeds.
- No shallot? Use onion.
- No lentils? Swap for butter beans, cannellini beans or chickpeas.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Fennel
1 tsp Fennel seeds
a pinch of Chilli flakes
Shallot
200 ml Red wine
1 Tin chopped tomatoes
500 ml Vegetable stock
1 can lentils (drained and rinsed )
Parsley leaves
Olive oil
Salt & pepper
Small baguette
Recipe:
- Cut the fennel into 1 cm thick slices. Heat a saucepan over medium-high heat and add 2 tbsp olive oil. Add the fennel slices and cook until golden (about 5 minutes).
- Add the shallot, fennel seeds, chilli flakes and a pinch of salt and pepper.
- Pour in the red wine and cook for 2-3 minutes.
- Now pour in the chopped tomatoes and vegetable stock. Bring to a boil, then reduce the heat to a simmer.
- Add the lentils, and cook for 10-15 minutes.
- In the meantime, heat a frying pan over a medium heat. drizzling in some olive oil and sprinkling in some salt. Cut the baguette in half, then place it cut side down. Cook for 3-4 minutes, until golden and crispy.
- Serve the fennel stew with a side of warm baguette and top with fresh parsley leaves.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Heat up the leftovers and cook kale, cavolo nero or spinach in the warm stew. You can also poach an egg directly in the stew – it should take about five minutes.
