- Lentils with Fennel in the Oven, Monastic recipe

Category: Mediterranean Diet, Monastic Recipes of Mount Athos.

Serves: 4

Preparation time: 1h 20min

Level: Easy

Ingredients:

for lentils

• 1 cup of tea lentils (250g approx.)
• 1 bay leaf
• 1-2 cloves garlic, chopped
• Two pins carnation
• 1 tsp dry thyme grated
• 1/3 cup of tea ^eleon^  extra virgin olive oil  $
• salt
• pepper

for fennel

• 1 large or 2 small fennel cut into medium slices
• 1 onion, finely chopped
• ½  cup of tea ^eleon^ extra virgin olive oil  $
• ½ cup of tea balsamic vinegar
• 8-10 chopped black olives without pits
• 2 tbsp chopped dill
• salt
• pepper

Preparation:

1. Rinse the lentils well and pour into a medium saucepan. Add cold water (6-7 cup of tea water) and heat over high heat.
2. Once the water boils, lower the heat and add the bay leaf, garlic and cloves. Let the lentils simmer for 30 minutes.
3. 10 minutes before the end add the thyme, olive oil, salt and pepper. Drain the lentils, bay leaf and throw carnations and keep aside 1 cup tea from the broth.
4. In a saucepan, heat the olive oil and sauté the onion and fennel for 4-5 minutes over medium-high heat. Add salt and pepper, stir and sauté until golden brown.
5. Add the balsamic vinegar, add the olives and dill, stir, leave for 1 minute and remove from heat.
6. Preheat oven to 200 degrees. In a fireproof pan pour lentils and broth we keep.
7. Add the mixture with the fennel and stir gently to share throughout the mixture.
8. Cover with a piece of aluminum foil and bake in resistors, a low shelf of the oven for 40 minutes. 10 minutes before the end and check if they have absorbed enough of the liquid food, remove the foil.

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