Citrus-Braised Lentils with Fennel, Tahini, and Crispy Onions

Ingredients

• brown lentils, rinsed1 1/2 cups
• fennel bulb, diced1 medium
• onion, finely sliced1 large
• garlic cloves, minced3
• olive oil3 tbsp
• vegetable stock or water5 cups
• ground coriander1 tsp
• allspice1/2 tsp
• orange zest2 tsp
• tahini1/4 cup
• lemon juice2 tbsp
• fried onions or crispy shallots1/2 cup

Method

1. 1Heat 2 tbsp olive oil in a pot and cook the onion and fennel with a pinch of salt until softened and lightly golden.
2. 2Add the garlic, coriander, and allspice and cook for 30 seconds.
3. 3Stir in the lentils, stock, and orange zest, then bring to a simmer.
4. 4Cook gently for 22 to 25 minutes, until the lentils are tender but not mushy.
5. 5Whisk the tahini with lemon juice and a splash of hot broth until smooth.
6. 6Stir half the tahini mixture into the lentils and spoon the rest on top when serving.
7. 7Finish with crispy onions and the remaining olive oil.

Tips

• Keep the simmer gentle so the lentils stay intact.
• A little extra hot water at the end helps if the pot thickens too much.
• Serve with a sharp salad or pickles for contrast.

Nutrition