• 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

Pair with Hahn GSM or Hahn Pinot Noir