Servings: 4 servings
Ingredients
- 1/2 cup dry puy - French green lentils*
- 1 tablespoon olive oil
- 1/2 teaspoon fennel seeds
- 1 cup fennel bulb - diced
- 1/4 cup carrot - grated
- 3 cups crushed tomatoes - 28 oz can
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 crushed red pepper
- salt and pepper to taste
- 1/4 cup chopped fennel fronds/tops - optional
- fresh herbs such as parsley - basil, and fennel fronds
- vegan parm - optional
Instructions
- Rinse and drain the lentils. Cook the lentils with about 2 cups of water. I cooked mine in my Instant Pot on high pressure for 20 minutes (quick release). Alternatively, you can cook them in a large saucepan until very tender.
- In a wide saucepan, heat the oil and toast the fennel seeds until lightly browned. Add the diced fennel bulb and cook until softened and lightly browned.
- Add the carrot and continue to cook for a couple minutes. Add the crushed tomatoes and spices.
- Cover and simmer for about 20-30 minutes. If desired, blend part or all of the sauce for a smoother consistency.
- Add the chopped fennel fronds/tops and cooked lentils with cooking liquid and simmer for an additional 10 minutes. Add water to adjust the consistency to your preference and adjust seasonings to taste.
- Serve with your favorite pasta and top with fresh herbs and vegan parm if desired.
- Enjoy!
Notes
*Pre-cooked lentils can also be used. Use about 1 1/2 cup of cooked lentils. I have seen canned and refrigerated puy lentils and either should work fine with this recipe.
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