- 2 cups lentils
- 2 fennel bulbs, coarsely chopped
- 2 shallots, minced
- 3 tablespoons extra virgin olive oil
- 1 bunch parsley, coarsely chopped
- 1 bunch dill, coarsely chopped
- 8 oz. arugula
- 2 1/2 cups chicken stock
- 4 oz. butter
- Kosher salt to taste
- Black pepper to taste
Simmer the lentils in salted water for 25-30 minutes, until barely tender. This can be done ahead of time.
Heat a large sauté pan and add the olive oil. Sauté the fennel and shallot in the oil for about 3 minutes. Add the cooked lentils and the chicken stock, simmering until most of the liquid is absorbed. Add the butter and continue to cook for 5 more minutes. Just before serving, fold in the chopped parsley, dill and arugula. Adjust the seasoning with salt and pepper.
Makes 4 servings