Red lentils are a great vegetable protein source. They are low in fat and high in fiber. They are also incredibly convenient because they have a very short cooking time. Because of its anise like taste, fennel is not popular with everybody. But it should be eaten more frequently. Fennel has a positive effect on the immune system and accelerates the cellular activity. This in return increases muscle growth. It also makes the fiber-rich lentils more digestible.
15 min
Ingredients per serving
- 100g (3.5 oz.) red lentils
- 1 small (200g/ 7 oz.) fennel with fronds.
- 1 carrot
- ½ onion
- 1 clove of garlic
- 1 organic lemon
- 200g (7 oz.) low-fat feta cheese
- 300ml (1.3 cups) water
- 1 tablespoon rapeseed or olive oil
- pepper
Preparation
- Peel onion and garlic, chop finely.
- Heat up oil in a pan on medium heat.
- Stir-fry onion and garlic for about 3 minutes, add lentils, stir-fry for another 2 minutes.
- Add water to the lentils, let simmer on low heat for about 10 minutes until the water has evaporated.
- Meanwhile wash fennel, pat dry, pluck off the greens.
- Cut fennel into slices.
- Peel carrot, grate coarsely.
- Wash lemon with hot water, rub dry, grate the zest finely.
- Squeeze half of the lemon.
- Crumble feta cheese with hands or chop with a knife.
- After the end of cooking time, add lemon zest, grated carrots and fennel to the lentils, stir thoroughly, season with lemon juice and pepper.
- Serve on a plate, sprinkle with feta cheese and fennel leaves.
