In my local greengrovers the other day fennel were $5 for three. I needed one to make a favourite mussel dish, and I bought the other with the exciting prospect of developing a new dish with one of my favourite recipes. Where does the French provincial come from then, since I made it up in the Northern beaches? Eschallots, these little brown onions used in so much French cuisine just happened to be left over from some dish I'd made some weeks ago and since I had no other onions at home I used them. One of these fortuitous occasions when playing a reserve delivered a much better outcome. In this recipe I also used puy lentils, a French lentil that holds its shape no matter how long it's cooked for.
Heat the olive oil to quite hot and add the garlic fennel and eschallots. Stir them around in the oil until the edges of the fennel and eschallots become slightly golden.
Add the oregano and cook for another couple of minutes.
Add the stock and one extra cup of water.
Add the lentils.
Bring to the boil, then reduce the heat, partially cover the pan and simmer for 45 minutes.
season and serve with wholegrain sourdough bread.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Soup | |
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