I love lentils with wild fennel since the first time I tried them at Zahia’s home a year ago. She gave me the recipe – it’s really easy. Usually there is plenty of wild fennel around, but this year, due to the lack of rain, I had to work harder to find enough for this dish. It was truly worth it.
Green lentils with wild fennel
1 cup green lentils
a bunch of wild fennel fronds (8-10 Tbsp), chopped
1 onion, chopped
2-3 Tsp olive oil
½ tsp ground cumin
1. Wash lentils and put in a saucepan with water to cover 1 cm above. Bring to a boil, cover and cook over low heat for about 20 min.
2. Add wild fennel, cumin, salt and pepper. Stir and continue cooking for another 30 min. or until the lentils are softened.
3. While the lentils are cooking, heat oil in a frying pan, add onion and cook till it’s golden.
4. When the lentils are cooked, add fried onion, stir and correct seasoning if necessary.
Gather only young and fresh wild fennel fronds.
If the water evaporates too quickly, more may be added.
You can substitute green lentils with black or brown ones.