Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Rinse the lentils in a sieve. Slice the fennel thinly, finely chop the shallot and mince the garlic. Finely zest the orange and squeeze out 50 ml of juice.
Toast the seeds
Pour the sunflower seeds into a dry pan. Toast them for 2 to 3 minutes over medium heat, at approximately 160 °C, stirring often, until lightly golden. Transfer them to a plate.
Roast the fennel and shallot
Heat 20 ml of olive oil in a pot over medium-high heat, at approximately 180 °C. Add the fennel and cook for 6 to 7 minutes, stirring occasionally; it should brown at the edges but not fall apart. Add the shallot and sauté for 3 minutes, then stir in the garlic for the final 30 seconds.
Cook the lentils
Add the rinsed lentils, 600 ml of water and 3 g of salt to the pot. Bring to a boil, then reduce to a gentle simmer at approximately 95 °C and cook with the lid slightly ajar for 25 to 30 minutes. Stir occasionally. The lentils should be tender but still hold their shape; if a lot of water remains, simmer uncovered for the final 2 to 4 minutes.
Finish and serve
In a bowl, mix the orange juice and zest, apple cider vinegar, remaining 10 ml of oil, 1 g of salt and the black pepper. Stir the dressing into the cooked lentils. Add the finely chopped parsley and toasted seeds, then serve warm.
