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Yield: 3 cups
- 1 cup French lentils, rinsed and drained
- 1/2 teaspoon sea salt, divided
- 1 pound onion (2 medium), divided
- 1/2 teaspoon turmeric
- ¼ teaspoon ground fennel seeds
- 3 cups vegetable stock
- 3 tablespoons extra virgin olive oil
- 2 pounds fennel (2 bulbs), trimmed and cut into small dice
- Sea salt and freshly ground black pepper to taste
- 2 scallions (1 ounce), thin diagonals
- Fennel fronds to garnish (about ¼ cup)
1. In 2 ½ quart pot, combine lentils, ¼ teaspoon salt, 2-ounce chunk of onion, turmeric, fennel seeds, and stock. Cover pot and bring to boil. Reduce heat, and simmer with lid ajar for about 20-25 minute or until lentils are tender. Remove onion and discard. Transfer lentils to medium bowl and set aside.
2. In 10-inch sauté pan, heat oil over medium flame. Cut remaining 14 ounces of onions into sauté slices and sweat with ¼ teaspoon of remaining salt until translucent. Add fennel and continue to sweat until onions and fennel caramelize (turn brown and soft), stirring often to prevent burning, about 20-25 minutes.
3. Add lentils to pan with onions and fennel and simmer on low flame until all liquid is absorbed. Season to taste.
4. Garnish with scallions and fennel fronds.