LENTILS WITH BRAISED FENNEL & MUSTARD SAUCE

LENTILS WITH BRAISED FENNEL & MUSTARD SAUCE

By Ana Ortiz

Ana is the chef behind Dayintonight. Her recipes are vibrant, fresh, and elegant. I highly recommend her curated dinner parties.

 

This recipe is lovely as a festive side and doubles as vegetarian main. The combination of the licorice-ish fennel, vibrant mustard and earthy lentils is particularly yummy.


LENTILS

  • 1 cup small hard lentils, any type that holds its shape once cooked like Puy or black beluga 
  • 2 cups chicken or vegetable broth
  • hearty pinch of salt, amounts will vary depending on the saltiness of your broth 
  • 1 bay leaf

In a medium sauce pan bring all ingredients to a gentle simmer and cook until the lentils are cooked through and tender. Most of the liquid will be absorbed but if it all gets absorbed before the lentils are fully cooked add a little water, about 1/3 cup at a time so the lentils continue to cook and don’t burn at the bottom .


BRAISED FENNEL

  • 1 large or 2 small fennel bulbs 
  • 1 Tablespoon olive oil 
  • 1 Tablespoon butter
  • 1/4 cup of wine
  • A splash of broth or water 
  • Salt to taste 

Cut the tops off the fennel bulbs and reserve the fronds to use as garnish later.

Cut the fennel in half, lengthwise. You can trim the bottom part of the core but leave enough to hold the fennel together. Quarter each half into wedges.

Heat the oil and melt the butter in a medium frying pan over medium-high heat. Brown both sides then add the wine and stock. Cover the pan, lower the heat to medium-low and braise the fennel until tender. About ten minutes.  


MUSTARD CREAM SAUCE

  • 2 Tablespoons olive oil 
  • 1/4 cup minced shallots
  • 3 Tablespoons brandy
  • 1 1/4 cup heavy cream
  • 1 1/2 Tablespoon Dijon mustard
  • 1 Tablespoon whole grain mustard 

In a small saucepan sauté the shallots in olive oil over medium-high heat until soft and translucent. Remove the pan from the stove before pouring the brandy and then return it. Cook for 2-3 minutes to burn off the alcohol then stir in the heavy cream and mustards. Continue cooking for 2-3 minutes until it slightly thickens.  

 

SERVE

Spread the cooked lentils on a platter, place the braised fennel on top, then drizzle the fennel with the mustard sauce. Sprinkle with a little finishing salt, like Maldon. Pick a few of the fronds off of the stems you put aside, garnish, and serve. 

The lentils and mustard sauce can be made a day or two in advanced and reheated before serving. The fennel is better braised day off but can be made ahead of time and warmed before serving.