(serving size: 1 bowl)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
1 cup Lentils
In a saucepan, bring lentils, 3 c of water, and ½ t salt to a simmer. Cover and cook for about 30 min. until the lentils are tender (but not mushy).
Meanwhile, rinse, drain, and chop the escarole (about 6 c). Then prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, ad thinly slice (about 2 c). If you would like to add a bit of added flavor and color, thinly slice 1 cup of carrots and cook with the fennel.
In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining ½ t salt and stir-fry on high hear for about 2 minutes Stir in the escarole and cook for another 2 min or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.
When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the nuts. Decorate with lemon wedges, or offer vinegar at the table.
Submitted by: COLLEEN KAPKLEIN, Sustainable Hastings CSA and adapted from Moosewood Restaurant Simple Suppers