- 21
- 40 mins
- 40 mins
Ingredients
- 2 1/2 pounds fennel bulbs, trimmed, cored, quartered, and thinly sliced (reserve fronds, if desired)
- 1 pound carrots (about 6) peeled and finely chopped
- 3 tablespoons unsalted butter, melted
- 2 cups dried French green lentils
- 6 cloves garlic, minced
- 2 bay leaves
- 4 cups reduced-sodium chicken broth
- 1/2 teaspoon salt
- 2 cups loosely packed Italian flat-leaf parsley leaves, finely chopped
- 2 large shallots, finely chopped (1/3 cup)
- 6 large leaves sage, finely chopped (1/4 cup)
- 1/2 cup extra-virgin olive oil
- 3 tablespoons country Dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Preparation
Step 1
Preheat oven to 425 degrees F. In a 15x10x1-inch baking pan toss fennel and carrots with melted butter; season generously with salt and pepper. Roast, uncovered, about 30 minutes, or until tender and caramelized, stirring once or twice.
Meanwhile, wash and rinse the lentils. In a 4-quart pot combine lentils, garlic, bay leaves, and chicken broth; bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until tender. Drain any remaining liquid from lentils. Remove and discard bay leaves. Stir in 1/2 teaspoon salt.
In a very large bowl whisk together the olive oil, mustard, balsamic vinegar, and honey. Stir in lentil mixture, parsley, shallots, and sage; stir in caramelized vegetables.
Refrigerate for up to 2 days in covered container; serve cold or at room temperature. If desired, garnish with additional parsley and fennel fronds.