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Warm fennel lentil lunch plate with roasted fennel, crispy chickpeas, and lemon tahini drizzle in a ceramic bowl

Warm Fennel Lentil Lunch Plate with Lemon Tahini Drizzle

Roasted fennel and French green lentils served warm with a lemon tahini drizzle, crispy chickpeas, and fresh herbs. A satisfying, plant-forward lunch plate that holds up well for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

Lentils
  • 300 g French green lentils (Puy-style) rinsed
  • 750 ml water
  • 1 garlic clove whole, peeled
  • 1 bay leaf
  • 1 tsp fine salt add halfway through cooking
Roasted Fennel and Chickpeas
  • 2 medium fennel bulbs trimmed, cut into 2 cm wedges, fronds reserved
  • 400 g canned chickpeas drained, rinsed, and patted very dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper freshly ground
Lemon Tahini Drizzle
  • 4 tbsp runny tahini
  • 3 tbsp lemon juice freshly squeezed, about 1 large lemon
  • 1 small garlic clove finely grated
  • 3 to 4 tbsp warm water add gradually to reach drizzle consistency
  • 1 pinch fine salt
To Finish
  • small handful flat-leaf parsley roughly chopped
  • small handful fennel fronds reserved from the bulbs
  • 1/2 tsp lemon zest optional, for serving
  • 1 pinch red pepper flakes optional

Method
 

Roast the Fennel and Chickpeas
  1. Heat the oven to 220 C / 425 F. Line a large sheet pan with parchment.
  2. Place the fennel wedges and dried chickpeas on the sheet pan. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and black pepper. Toss to coat.
  3. Spread everything in a single layer with space between pieces. Roast for 22 to 25 minutes, flipping once at the 15-minute mark, until the fennel edges are golden-brown and the chickpeas are crisp.
Cook the Lentils
  1. While the fennel roasts, combine the rinsed lentils, water, whole garlic clove, and bay leaf in a medium saucepan. Bring to a gentle simmer over medium heat.
  2. Cook uncovered for 20 to 25 minutes. Add the salt at the 12-minute mark. Taste starting at 20 minutes. Lentils are done when tender with a slight bite, not mushy.
  3. Drain any excess water. Remove the bay leaf and garlic clove. Keep lentils warm in the pan.
Make the Lemon Tahini Drizzle
  1. In a small bowl, whisk together the tahini, lemon juice, and grated garlic. The mixture will seize and thicken.
  2. Add warm water one tablespoon at a time, whisking between each addition, until the drizzle is pourable but still has body. Season with a pinch of salt and taste for balance.
Assemble the Plates
  1. Spoon the warm lentils onto four shallow bowls or plates.
  2. Arrange the roasted fennel wedges over the lentils, then scatter the crispy chickpeas on top.
  3. Drizzle the lemon tahini over each plate. Finish with chopped parsley, fennel fronds, a little lemon zest, and red pepper flakes if using. Serve immediately.

Notes

Nutrition is estimated per serving based on the full recipe divided by four, including tahini drizzle. Values will vary depending on the size of your fennel bulbs and how generously you drizzle.