Lentil-Stuffed Baked Fennel Recipe

Name: Lentil-Stuffed Baked Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 1 None onion, finely diced; 1/3 lb red lentils; 2 1/2 cups vegetable stock; 1/4 lb button mushrooms, halved; 4 None spring onions, trimmed and thinly sliced; 1 tbsp white wine vinegar; 1 pinch granulated sugar; 1 tbsp fresh oregano or 1 tsp dried oregano, plus extra to garnish; 4 None fennel bulbs, peeled and halved; 1/3 lb Parmesan cheese, grated

Servings: persons

2 tbsp sunflower oil
1 None onion, finely diced
1/3 lb red lentils
2 1/2 cups vegetable stock
1/4 lb button mushrooms, halved
4 None spring onions, trimmed and thinly sliced
1 tbsp white wine vinegar
1 pinch granulated sugar
1 tbsp fresh oregano or 1 tsp dried oregano, plus extra to garnish
4 None fennel bulbs, peeled and halved
1/3 lb Parmesan cheese, grated

1
Preheat the oven to 325u00b0F. Heat 1 tbsp oil in a saucepan, add the onion and saute for 4-5 mins. Add the lentils and cook for 1-2 mins then pour in the stock and simmer over medium heat for 10-12 mins. Drain the lentils and reserve 3/4 cup cooking liquid.
2
Meanwhile, heat 1 tbsp oil in a frying pan, add the mushrooms and saute for 5-6 mins until golden. Add the spring onions and continue to cook for 2-3 mins. Mix in the lentils, vinegar, sugar and oregano. Season.
3
Spoon the lentil filling onto the halved fennel bulbs then place them in a baking dish. Pour in the reserved cooking liquid. Sprinkle with Parmesan then place in the oven to bake for 40-50 mins. Garnish with oregano then serve.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp sunflower oil, 1 None onion, finely diced, 1/3 lb red lentils, 2 1/2 cups vegetable stock, and more.

Yes, Lentil-Stuffed Baked Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil-Stuffed Baked Fennel

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