This red lentils recipe is so simple, I don't have much to say about it except that it is so yummy and was a total "what's left in the fridge" dinner. Red lentils with fennel. It may seem odd that we have fennel and lentils left over but it was that dire!
I really like fresh fennel. In Germany women give young babies fennel to help with colicky nights and even as an adolescent I always really liked that particular tea. So now I sometimes buy Yogi Tea Stomach Ease which includes it. I have also started using fresh fennel in recipes such as "The Chew's" braised short ribs with red wine and fennel and the middle Eastern dish with Kibbeh and fennel salad a la Ottolenghi that I featured here on the blog.
This red lentils dish is great by itself or as a side dish. All you need is one cup of red lentils for every 2 cups of water or (preferably) broth.
Bring the water/ broth to a boil, stir in the red lentils. Cut one fennel bulb in half and slice very thinly and add that half to the boiling lentils.
It will take approximately 30 minutes until the lentils are cooked, then you can sneak in a teaspoon of Turmeric for its amazing health benefits and: ENJOY!