Lentils with Fennel

11 65 235
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 4
Lentils with Fennel
Health Highlights


1 cup Lentils, canned (drained, rinsed)
1/2 tsp Sea Salt (divided)
454 gm Yellow onion (divided)
1/2 tsp Turmeric, ground
2 bulb(s) Fennel (trimmed, cut into small dice)
1 dash Fennel seed
3 cup Vegetable stock/broth
3 tbsp Extra virgin olive oil
1 pinch Salt and pepper
2 stalk(s) Green onion (cut into thin diagonals)
1/4 cup Fennel fronds (for garnish)


In 2 ½ quart pot, combine lentils, ¼ teaspoon salt, 2-ounce chunk of onion, turmeric, fennel seeds, and stock. Cover pot and bring to boil. Reduce heat, and simmer with lid ajar for about 20-25 minute or until lentils are tender. Remove onion and discard. Transfer lentils to medium bowl and set aside.

In 10-inch sauté pan, heat oil over medium flame. Cut remaining 14 ounces of onions into sauté slices and sweat with ¼ teaspoon of remaining salt until translucent. Add fennel and continue to sweat until onions and fennel caramelize (turn brown and soft), stirring often to prevent burning, about 20-25 minutes.

Add lentils to pan with onions and fennel and simmer on low flame until all liquid is absorbed. Season to taste.

Garnish with scallions and fennel fronds.

Nutrition Facts

Per Portion

Calories 235
Calories from fat 97
Calories from saturated fat 29.5
Total Fat 10.8 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 15.5 g
Cholesterol 0
Sodium 1094 mg
Potassium 927 mg
Total Carbohydrate 32 g
Dietary Fiber 10.1 g
Sugars 6.6 g
Protein 7.1 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 4.6

Energy sources