Green lentils with wild fennel
recipe and photographs by Veronica Yudkevich
This dish comes with an invitation to forage. It’s one of the easiest recipes once you've got your key ingredient, wild fennel.
Green lentils warm salad
1 cup green/black lentils
a big bunch of wild fennel fronds (8-10 Tbsp), chopped
1 onion, chopped
3-4 Tsp olive oil
½ tsp ground cumin (optional)
1. Cook fennel in a large pot of boiling water until tender (about 30-40 min). Drain
2. While the fennel is cooking, wash lentils and put in a saucepan with lots of water. Bring to a boil, cover and cook over low heat for about 20 min. Drain, wash with cold water to stop the cooking process and set aside.
3. Heat oil in a frying pan, add onion and fry till it’s golden. Add cumin and continue frying for 2 min.
4. Combine cooked lentils, fennel and fried onions. Season with salt and pepper. Serve warm or cold with a lemon wedge.