recipe inspired by a french dish in Moosewood Simple Suppers (a fantastic cookbook)
Ingredients
- 1 cup uncooked lentils
- 1-2 bulbs fennel, finely sliced
- 4 cloves garlic, minced
- 2 tbsp dried thyme
- 1 tbsp olive oil
- white wine vinegar
- 1 cup chopped chard- optional. Any other green, including bok choy, could work too (can use more or less, but the raw leaves should not be more than 3/4 the volume of the fennel)
Directions
- boil the lentils
- in a separate frying pan, saute the garlic in the olive oil
- when the garlic is slightly golden, add in the fennel and stir
- when the fennel is slightly golden (it gets a slight shade of off white darker) add in the thyme and stir.
- mix in the chopped chard
- leave on stove top while stirring for 3-4 more minutes or until chard is fully wilted
- mix the lentils
- serve with a generous drizzle of white wine vinegar
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