Hearty Fennel and Lentil Stew

Braised fennel in a rich and hearty red wine stew,with caramelised shallots and lentils. This comforting and warming dish can easily be frozen and reheated.

Substitute:

  • No fennel? Try with celery, pak choi or leeks. 
  • No fennel seeds? Use cumin seeds. 
  • No shallot? Use onion. 
  • No lentils? Swap for butter beans, cannellini beans or chickpeas. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Fennel

1 tsp Fennel seeds

a pinch of Chilli flakes

Shallot

200 ml Red wine

1 Tin chopped tomatoes

500 ml Vegetable stock

1 can lentils (drained and rinsed )

Parsley leaves

Olive oil

Salt & pepper

Small baguette

Recipe:

  1. Cut the fennel into 1 cm thick slices. Heat a saucepan over medium-high heat and add 2 tbsp olive oil. Add the fennel slices and cook until golden (about 5 minutes). 
  2. Add the shallot, fennel seeds, chilli flakes and a pinch of salt and pepper.
  3. Pour in the red wine and cook for 2-3 minutes.
  4. Now pour in the chopped tomatoes and vegetable stock. Bring to a boil, then reduce the heat to a simmer. 
  5. Add the lentils, and cook for 10-15 minutes. 
  6. In the meantime, heat a frying pan over a medium heat. drizzling in some olive oil and sprinkling in some salt. Cut the baguette in half, then place it cut side down. Cook for 3-4 minutes, until golden and crispy.
  7. Serve the fennel stew with a side of warm baguette and top with fresh parsley leaves.
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 

Leftovers

Heat up the leftovers and cook kale, cavolo nero or spinach in the warm stew. You can also poach an egg directly in the stew – it should take about five minutes.

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