Wednesday, May 28, 2008

puy lentils and frilly fennel fronds

say the title of this post five times very quickly—did you say 'frennel' or 'fonds'?? i like fennel because you get a vegetable and an herb all in one, and they're both quite tasty. the fronds are also good in salads (make a citrus vinaigrette with them), and, i'm told, make an excellent bed for roasting fish.

serves 2+

1 cup french puy lentils (the small dark green ones)
1 fennel bulb, diced
1 sweet onion, diced
2 carrots, diced
2 cloves garlic, minced
fennel fronds, chopped
some goat cheese, crumbled
some cherry tomatoes, halved
a small squeeze of lemon

cook the lentils in boiling water, without any salt, until they are done (but not overdone—they should retain their shape and still have some bite to them); then rinse them in cold water and drain. while the lentils are cooking, sauté the onion, fennel and carrot in a glug of olive oil over moderate heat until they are softened. when they're softened, add the garlic and a good pinch of salt and sauté a minute or two more. combine the lentils and the vegetables, and add the goat cheese (not too much), fennel fronds, and tomatoes. mix everything together so that the goat cheese can get things creamy. a bit of lemon adds extra zing.

this is best eaten right away, as the onion flavor takes over if left in the fridge overnight. (onions can be quite aggressive in that way.)

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