At home we received a big box with a variety of vegetables. One of the vegetables was fennel. I’ve never really cooked with fennel before, and didn’t know what I should do with it. But I was exited to find a nice recipe. Before I saw the box, I already planned on cooking a warm lentil dish, so I decided to fit the fennel into this idea.
This is what you need, serves 4
- 1 big pumpkin, chopped in 2 cm pieces
- 3 fennels, chopped in wedges
- 1,5 cup lentils
- 3 cups water
- 2 cloves garlic, chopped
- 1 red onion, chopped
- 1 red pepper, thinly chopped
- 3-4 tbsp coconut oil, + some for baking
- 2 tsp turmeric
- 1 tsp ginger
- 1,5 tsp cumin
- 1 small hand of fresh rosemary
Preheat the oven to 180 degrees. Add the pumpkin and fennel to a big bowl and add the coconut oil, rosemary and some salt. After mixing well, add to a griddle with baking paper and place in the oven for about 20-30 minutes, until the pumpkin is nicely soft.
Heat up the coconut oil in a big pan on medium heat. Fry the onions, garlic and pepper for about 5 minutes. Then add the lentils and the water. Bring to a boil, turn down the heat, and let it simmer until all the water is absorbed. Add the turmeric, ginger, cumin, and salt and stir well. Just before serving, add the pumpkin and fennel and stir through the lentils. Its nice to serve with a fresh cucumber salad. You can use the greens of the fennel in the salad and as a garnish for the lentils.