This Fennel, Lentils, and Lemon dish is a light and zesty meal that highlights the earthy flavors of fennel and lentils, paired with the freshness of lemon and the deep green goodness of cavolo nero. The combination of textures—soft lentils, tender fennel, and crispy cavolo nero—makes this dish both hearty and refreshing. Finished with Parmesan and butter for a rich touch, it’s a healthy yet indulgent meal that can be served as a side or a main course.
Ingredients:
- 2 fennel bulbs (1 sliced finely, 1 cut into wedges)
- Fennel fronds from both bulbs, washed and roughly chopped
- 250 grams boiled lentils (such as Puy or green lentils)
- 1 tablespoon fennel seeds
- 1 lemon, zested and juiced
- A few sprigs of thyme
- A generous handful of cavolo nero, stripped from the stem and roughly torn into pieces.
- 2 tablespoons cold butter
- Parmesan cheese, to finish
- Olive oil
- Salt and freshly cracked black pepper, to taste
Instructions:
- Prepare the Fennel: Warm a splash of olive oil in a large skillet set over medium heat. Add the fennel wedges and cook for about 5-7 minutes, turning occasionally, until they are golden brown and tender. Season with salt and pepper.
- Toast Fennel Seeds: In the same skillet, add the fennel seeds and toast them for about 1-2 minutes until fragrant. Set aside.
- Sauté Cavolo Nero: Add a little more olive oil to the skillet if needed, and then add the cavolo nero. Sauté for 3-4 minutes until wilted and slightly crispy around the edges. Season with salt and pepper, then set aside with the fennel wedges.
- Cook Lentils: In a separate pan, gently heat the boiled lentils with a drizzle of olive oil and a few sprigs of thyme. Stir in the lemon juice, zest, and fennel seeds. Season with salt and pepper, and heat through for about 3-4 minutes.
- Combine Everything: Add the sliced fennel and cooked lentils into the skillet with the cavolo nero. Stir to combine and allow all the flavors to meld together for about 2 minutes. Remove from heat, and stir in the cold butter to add a rich, creamy finish.
- Serve: Plate the mixture of fennel, lentils, and cavolo nero. Finish with a generous shaving of Parmesan cheese, the chopped fennel fronds, and a drizzle of olive oil. Add extra lemon juice and freshly cracked black pepper to taste.
Conclusion:
This Fennel, Lentils, and Lemon dish offers a delightful balance of earthy, zesty, and savory flavors. The combination of tender fennel, crispy cavolo nero, and rich lentils makes this dish both hearty and satisfying, while the lemon and thyme add brightness. Finished with Parmesan and butter, it’s an elegant yet simple meal that’s perfect as a side dish or a main course for a light dinner.
Fennel, Lentils, and Lemon with Cavolo Nero
A healthy and flavorful combination of fennel,lentils, and cavolo nero, brightened with lemon juice and thyme, and finishedwith Parmesan and butter. This dish is hearty enough to be a main course or arefreshing side dish.
Ingredients
- 2 fennel bulbs 1 sliced finely, 1 cut into wedges
- Fennel fronds from both bulbs washed and roughly chopped
- 250 grams boiled lentils such as Puy or green lentils
- 1 tablespoon fennel seeds
- 1 lemon zested and juiced
- A few sprigs of thyme
- A generous handful of cavolo nero stripped from the stem and roughly torn into pieces.
- 2 tablespoons cold butter
- Parmesan cheese to finish
- Olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Prepare the Fennel: Warm a splash of olive oil in a large skillet set over medium heat. Add the fennel wedges and cook for about 5-7 minutes, turning occasionally, until they are golden brown and tender. Season with salt and pepper.
- Toast Fennel Seeds: In the same skillet, add the fennel seeds and toast them for about 1-2 minutes until fragrant. Set aside.
- Sauté Cavolo Nero: Add a little more olive oil to the skillet if needed, and then add the cavolo nero. Sauté for 3-4 minutes until wilted and slightly crispy around the edges. Season with salt and pepper, then set aside with the fennel wedges.
- Cook Lentils: In a separate pan, gently heat the boiled lentils with a drizzle of olive oil and a few sprigs of thyme. Stir in the lemon juice, zest, and fennel seeds. Season with salt and pepper, and heat through for about 3-4 minutes.
- Combine Everything: Add the sliced fennel and cooked lentils into the skillet with the cavolo nero. Stir to combine and allow all the flavors to meld together for about 2 minutes. Remove from heat, and stir in the cold butter to add a rich, creamy finish.
- Serve: Plate the mixture of fennel, lentils, and cavolo nero. Finish with a generous shaving of Parmesan cheese, the chopped fennel fronds, and a drizzle of olive oil. Add extra lemon juice and freshly cracked black pepper to taste.