Fennel, bursting with licorice flavor provides a brightness to the earthy lentils and freekeh in this all purpose, rustic dish. This can be eaten solo as a light meal or combined with a flavorful fish or meat. Lentils and freekeh soak up flavors around them so don't skip on adding any juices from the accompanying foods.
Ingredients (Serves 2)
1/2 cup black lentils
1/2 bulb fennel - diced
1/2 cup Freekeh
Salt
Black Pepper
Olive Oil
Optional
1/4 onion - diced
1 garlic clove - minced
Steps
Boil the freekeh and lentils separately per instruction (20-30 minutes). If boiling them together, give the freekeh a 10 minute head start. Strain and set aside.
In a skillet, on medium heat - add olive oil and the diced fennel, stirring and sauteing until golden brown - 7-10 minutes. If using onion and garlic, add onion about 3 minutes after the fennel and garlic 5 minutes after the onions (add olive oil accordingly)
Once the sauteed ingredients are cooked, add the freekeh and lentils to the saute pan, still on medium heat and incorporate.
Serve, and add lemon juice if desired.
** For extra punch, a little chicken broth can be added to the final mixture and cooked down for 3-5 minutes in the same skillet.
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