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Caramelized fennel lentil bake in a white ceramic dish with golden fennel wedges and fennel frond garnish

Caramelized Fennel Lentil Bake

A one-pan bake of caramelized fennel, green lentils, canned tomatoes, and aromatics, roasted until thick and fragrant. Hearty enough as a main course, ready in under an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 medium (about 600 g total) fennel bulbs, trimmed and cut into 1 cm wedges, fronds reserved
  • 4 tbsp olive oil divided
  • 4 garlic cloves, thinly sliced
  • 80 ml dry white wine or extra stock plus a squeeze of lemon
  • 250 g green or Puy lentils, rinsed do not use red lentils
  • 400 g (1 can) canned crushed tomatoes
  • 400 ml low-sodium vegetable stock
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp red pepper flakes optional
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp black pepper, freshly ground
  • 1 lemon zest and juice, for finishing

Method
 

Caramelize the Fennel
  1. Heat the oven to 190 C / 375 F.
  2. Pat the fennel wedges dry with a paper towel.
  3. Heat 3 tablespoons of olive oil in a large oven-safe skillet or wide saucepan over medium-high heat. Add the fennel wedges in a single layer and cook undisturbed for 4 minutes until the undersides are deep golden brown.
  4. Flip each wedge and cook for another 3 to 4 minutes until the second side is equally golden. Work in batches if your pan is crowded.
  5. Reduce heat to medium. Add the sliced garlic and cook for 1 minute until fragrant.
  6. Pour in the white wine and scrape up any browned bits from the pan. Let it reduce for 1 to 2 minutes until almost evaporated.
Build and Bake
  1. If not using an oven-safe skillet, transfer the fennel mixture to a 22 x 30 cm (9 x 13 inch) baking dish. Otherwise continue in the same pan.
  2. Scatter the rinsed lentils over and around the fennel.
  3. Mix together the crushed tomatoes, vegetable stock, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Pour the mixture evenly over the lentils and fennel.
  4. Drizzle the remaining 1 tablespoon of olive oil over the top.
  5. Cover tightly with foil and bake for 30 minutes.
  6. Remove the foil and bake for a further 15 to 20 minutes until the lentils are tender, the liquid is mostly absorbed, and the top edges of the fennel are darkened.
  7. Remove from the oven and rest for 5 minutes. Finish with lemon zest, a squeeze of lemon juice, and the reserved fennel fronds torn over the top.

Notes

The bake thickens considerably as it cools. If you prefer a slightly saucier result, stir in an extra 60 ml of stock before serving. Nutrition is estimated per serving based on four equal portions.