Green Lentils with Roasted Fennel and Orange

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.