1 onion
3 T [tablespoons] butter or olive oil
1 cup split red lentils
1 3/4 cups water or vege stock
1 bayleaf
juice of 1/2 a lemon
black pepper
1lb fennel [I use 2 bulbs. Can also use celery, onion or any other crunchy vegetable of choice]
1 T linseeds
1. Preheat oven to 180 C.
2. Briefly fry the onion in the butter or oil. Add the lentils, bay leaf and vege stock[or water]. Simmer gently until the water is absorbed, about 15 mins. You may need to add a little more water.
3. In the meantime wash and trim the fennel into chunky pieces [or other vege] and steam until just tender. Place into a flat greased oven dish.
4. Now return to the lentils. Remove the bay leaf, add the lemon juice and black pepper. Whizz the lentil mixture in a food processor or with a hand blender. It should now be a thick, smooth sauce like consistency. Pour over the fennel and sprinkle the linseeds over the top. Bake for about 30 minutes until bubbling and golden.
[This is so tasty and delicious! Play around with the amount of lemon
juice and black pepper to taste. I find it tastes best made with vege
stock, not just water]
Contributed by:
Miranda Willett
www.gaianutrition.com
miranda@gaianutrition.com
