I love the anise taste of fennel and am very happy when they are back in season. As I don’t waste food, I always look for ways to use all the parts of the plants I buy or grow. This recipe is delicious, nutritious, quick to prepare and brilliant at using both the fennel bulb and the leaves. Enjoy!
Serve = 5
– Approximately 100 g of fennel leaves
– 1 small fennel bulb, cut into strips
– 130 g carrots, chopped
– 1 onion, diced
– 50 g red lentils
– 25 cl vegetable stock
– 1 tbsp of extra virgin olive oil
– Sea salt and pepper
Wash fennel leaves and discard the thickest stems.
Sauté onion for 2-3 minutes. Add fennel leaves and cook for a few minutes before covering with water.
Add carrots, fennel bulb and red lentils then add vegetable broth. Cover and cook for 20 minutes.
Blend the mixture and add salt and pepper to your taste. Serve hot.