Green lentils with fennel is an easy to make dish that is very tasty and full of nutrients. It is perfect for a warm and comforting meal and, since it is entirely vegan, everyone can enjoy it!
This recipe is pretty easy to make, with only one optional step to do in advance: soaking the lentils. While it is not strictly necessary, soaking the lentils will help to reduce the cooking time. If you can, put the lentils to soak for a couple of hours before. Else, even 30 minutes should be fine.
The green lentils with fennel can be enhanced and bulked up by adding more veggies, such as potatoes, carrots, or bell peppers. If you use potatoes or carrots, cut them into small cubes to make sure they cook thoroughly with the lentils. However, you may want to add bell pepper towards only 10 minutes or so before the lentils are ready. This way they will not become too soft and mushy.
If you are on Team Heat and enjoy a bit of a punch in your food (like us), throw in some chili flakes or harissa into your pot! The heat of chilies works wonderfully well in this recipe. Else, if you have hot sauces at home, feel free to add them to your plate. We don’t recommend adding sweet chili sauces to the green lentils with fennel, though.
You may notice that we cut the fennel into long slices, which is perfectly fine and works well. However, if you prefer smaller bites and don’t mind the extra minute or two of work, cut the fennel into smaller pieces. This will help to make your green lentils with fennel easier to eat. 🙂
Finally, green and brown lentils are interchangeable, so don’t hesitate to use whichever kind you have at hand. Red lentils, however, tend to fall apart much more than the green and brown ones. You may still use them if you have no choice, but they are best saved for another recipe, such as the Italian lentil soup or the carrot and lentil soup with cashews.
Ingredients
- 1 cup green lentils
- 1 yellow onion
- 2 garlic cloves
- 1 fennel bulb
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp dried mint
- 2 tbsp tomato paste
- 3 cups vegetable broth
- Salt & pepper
Instructions
- Optional: put the lentils to soak in water at least 30 minutes in advance but preferably for a couple of hours.
- Chop the onion and mince the garlic cloves. Cut the fennel in half lengthwise, cut out its core and then slice the fennel into roughly 1/4 inch slices. You can cut and use the core too.
- Heat the olive oil in a pot. Add the onion and sauté for 2 minutes. Then, add the garlic and cumin, and sauté for 30 seconds. Add the fennel and sauté for 2 more minutes.
- Add the tomato paste and dried mint and mix well. Then add the (drained) lentils and vegetable broth and mix again. Bring to simmer and cover.
- Simmer for 20 to 30 minutes until the lentils are tender. Taste for salt and adjust as needed.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 30 minutes.
- The cooking time varies depending on how long you soak the lentils.
- Depending on how long you soak the lentils, you may need to add a splash of water while simmering.
- Cut the fennel into small cubes so it’s easier to eat, if you prefer.
- You can add chopped carrots if you wish.
Similar recipes
If you like the green lentils with fennel, you may also like the following recipes:
- Fennel and chickpea salad
- Summer lentil salad
- Moroccan lentil soup
- Roasted fennel
- Chickpea avocado salad
- Eggplant stuffed with chickpeas and spinach
- Easy pasta salad with spinach
- Italian lentil soup
Green lentils with fennel
Ingredients
- 1 cup green lentils
- 1 yellow onion
- 2 garlic cloves
- 1 fennel bulb
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp dried mint
- 2 tbsp tomato paste
- 3 cups vegetable broth
- Salt & pepper
Instructions
- Optional: put the lentils to soak in water at least 30 minutes in advance but preferably for a couple of hours.
- Chop the onion and mince the garlic cloves. Cut the fennel in half lengthwise, cut out its core and then slice the fennel into roughly 1/4 inch slices. You can cut and use the core too.
- Heat the olive oil in a pot. Add the onion and sauté for 2 minutes. Then, add the garlic and cumin, and sauté for 30 seconds. Add the fennel and sauté for 2 more minutes.
- Add the tomato paste and dried mint and mix well. Then add the (drained) lentils and vegetable broth and mix again. Bring to simmer and cover.
- Simmer for 20 to 30 minutes until the lentils are tender. Taste for salt and adjust as needed.
Notes
- The cooking time varies depending on how long you soak the lentils.
- Depending on how long you soak the lentils, you may need to add a splash of water while simmering.
- Cut the fennel into small cubes so it’s easier to eat, if you prefer.
- You can add chopped carrots if you wish.