Lentils with Fennel

Just because this lentils with fennel dish is vegan and vegetarian doesn't mean it lacks flavor and fullness.

Like these Ayurvedic recipes and LOVE cooking? Good news for you: YJ and the Natural Gourmet Institute are sending one passionate foodie and yogi to chef school. Apply here.

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.

Nutrition Information

  • 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