| 11 | 65 | 162 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 55 min | 4 |
| 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) |
| 1/4 tsp | Fennel seed |
| 3 cup | Vegetable stock/broth |
| 3 tbsp | Water |
| 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 water 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.
| Meat Alternative | 0.3 |
| Vegetables | 4.6 |
