Stewed Lentils with Pickled Fennel Salad

5 from 5 votes

Stewed Lentils with Pickled Fennel Salad

Harissa-stewed lentils with pickled fennel salad makes the humble legume feel downright swanky. This hearty plant-based meal is brimming with nutrients and will satisfy both vegetarians and omnivores alike.

Prep Time20

Cook Time40

Total Time1

Course: Entree, Vegetarian

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Jamie Vespa MS, RD

Ingredients

1 small fennel bulb (with stalks and fronds attached)
3/4 cup white vinegar (or rice vinegar)
2 Tbsp. granulated sugar
1 1/2 tsp. kosher salt, divided
4 Tbsp. extra-virgin olive oil, divided
1 cup yellow onion, finely chopped
1 orange or yellow bell pepper, finely chopped
3 garlic cloves, minced
2 Tbsp. tomato paste
2 Tbsp. mild harissa (such as Mina brand)
Pinch of chili flakes (optional)
1 cup dry green or brown lentils
3 cups lower-sodium vegetable broth
1 (14.5-oz.) can petite diced tomatoes
1/2 cup fresh torn or roughly chopped mint leaves
1/3 cup slivered almonds
1/2 cup plain whole-milk Greek yogurt for serving

Instructions

Remove stalks and fronds from fennel bulbs. Remove fronds from stalks (discard stalks) and coarsely chop fronds; set aside. Cut fennel bulb in half and thinly slice on a mandoline (if you have one; if not, thinly slice with a knife). Place fennel in a large bowl.
Bring vinegar, 1/2 cup water, sugar, and 1 tsp. salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over fennel; let cool to room temperature while you prepare lentils.
Heat 2 Tbsp. of the oil in a large skillet with a fitted lid over medium heat. Once hot, add onion and bell pepper; cook 6 to 7 minutes, stirring occasionally, until soft.
Stir in garlic, tomato paste, harissa, and a pinch of chili flakes (if desired); cook 2 to 3 more minutes, until tomato paste caramelizes. Stir in lentils; cook 1 minute to lightly toast.
Add broth, diced tomatoes, and remaining 1/2 tsp. salt; bring mixture to a boil. Cover, reduce heat, and gently simmer for 25 minutes, until lentils are tender.
Remove lid and continue cooking, uncovered, an additional 5 minutes, until most of the liquid is absorbed. Taste and adjust seasonings as needed (you may want a pinch more salt).
During final 5 minutes of cooking lentils, finish preparing fennel salad. Pour fennel through a strainer and discard pickling liquid; transfer fennel back to bowl. Add mint leaves, 1/4 cup of reserved fennel fronds, almonds, and remaining 2 Tbsp. of olive oil.
Divide stewed lentils evenly between 4 bowls. Top with a dollop of yogurt and a scoop of fennel salad.

Notes

Make-Ahead: Pickle the fennel up to 2 days ahead and store refrigerated in an airtight container.

Store: Store the fennel salad and stewed lentils separately in airtight containers for up to 4 days.

Reheat: Take the fennel salad out 30 minutes prior to serving to take off some of the chill. Stewed lentils can be reheated in the microwave or in a skillet over medium heat with a splash of broth.

Nutrition