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Confit fennel with Puy lentils
Fennel slow-cooked in olive oil until meltingly sweet, served over earthy Puy lentils with toasted walnuts and creamy goat's cheese. A rustic, satisfying vegetarian main.
Nonna Maria's Tips
Slow-cooked fennel in fragrant olive oil served alongside earthy lentils prepared with soffritto and bay leaf, a rustic, vegetable-focused Italian comfort pairing.
Replace the stock cube with either lightly salted water or a simple homemade vegetable broth based on carrot, celery, onion, and bay leaf to keep flavors clean and traditional.
Begin your lentils with a true soffritto of finely diced carrot, celery, and onion slowly sautéed in olive oil before adding lentils and liquid, rather than cooking lentils directly in stock.
Avoid
- ⚠
Fennel left crunchy or only lightly roasted instead of slowly cooked until tender and sweet.
- ⚠
Lentils cooked without soffritto, resulting in one-dimensional flavor.
Ingredients
0/13 gathered1.1 lb fennel
6 strips lemon peel
7 clove garlic
0.1 oz whole black peppercorns
3 whole bay leaves
12 oz olive oil
8 oz Puy lentils
1 whole vegetable stock cube
2 oz walnut halves
¾ oz lemon juice
0.1 oz dijon mustard
½ oz dill
3 oz goat's cheese