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Tomato, leek & fennel braised lentils

My tomato, leek, and fennel braised lentils is a constantly requested recipe by all who have tried them. Made with Puy or French lentils this dish...
Tomato, leek & fennel braised Puu lentils recipe

My tomato, leek, and fennel braised lentils is a constantly requested recipe by all who have tried them. Made with Puy or French lentils this dish is ideal to enjoy as a main with seasonal greens or as a side dish alongside chicken, fish, pork, or lamb. The leftovers make an extremely boujee brunch served alongside eggs as the dish is even better the next day. 

Puy lentils have a slightly peppery taste and are packed with essential nutrients, fibre, B vitamins, and minerals essential to optimal health. Paired with the leek, celery and fennel seeds this recipe makes a wonderfully nourishing meal that is not only delicious but also extremely supportive to digestive health.

 

Ingredients:

½ cup Puy (French) lentils, pre-soaked 8-12 hours

2 cups / 500ml chicken bone broth, stock or vegetable stock

6 large cloves of garlic, peeled 

1 leek, chopped

2 sticks of celery, chopped

1 brown onion, chopped

1 Bay leaf

1 Tbs fennel seeds

1 Tbs Ghee, macadamia, or preferred cooking oil

1 400g Tin, chopped tomatoes

Salt & pepper to taste


Method:

Drain and rinse the pre-soaked lentils then add them to a pot with the bone broth/ stock, garlic, and bay leaf. Cover & bring to a simmer then remove the lid and let gently simmer for 15 minutes. 

Bring a casserole dish to a low- medium heat. Sauté the onion, celery and leek with the ghee or oil for 5 minutes or until soft and translucent. Add the fennel seeds and allow to cook until fragrant. Add the lentils with the cooking liquid, garlic, and bay to the vegetables with the tin of tomatoes and simmer for 25 - 30 minutes or until the tender & the sauces has reduced. Check and adjust the seasoning to your taste.

For the perfect texture it's important to season with salt once the lentils are fully cooked as adding salt during the cooking process tends to harden their texture once cooked. 


Serve 4-6


Notes: 


Pre-soak the lentils in filtered water with a splash of ACV or lemon juice this allows the phytic acid to break down making the nutrients of the lentils bio-available and allowing for easier digestion.

You don't need to be to particular or fine with you knife skills, this dish is wonderful when the vegetables are chopped a little rough to add diversity to the texture. 

These braised lentils will keep in the refrigerator for 3-4 days otherwise they can be frozen for up to 6 months.


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