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Yield: 3 cups
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.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g