Grilled Lentils with Fennel

Instructions

1. 1

   Bring vegetable broth to a boil in a large pot. Add rinsed lentils and reduce heat to a simmer. Cook for 18-22 minutes until the lentils are tender but still hold their shape, then drain any excess liquid and set aside.

   Tip: Don't overcook the lentils or they'll become mushy; they should have a slight firmness.

2. 2

   While lentils cook, pat the fennel wedges dry with paper towels and brush both sides generously with 3 tablespoons of olive oil. Season with salt and pepper.

   Tip: Drying the fennel helps achieve better char marks on the grill.

3. 3

   Preheat your grill or grill pan to medium-high heat (around 400°F). Once hot, place fennel wedges directly on the grill grates.

   Tip: If using a grill pan, work in batches to avoid overcrowding.

4. 4

   Grill fennel for 4-5 minutes per side until deep golden char marks appear and the flesh softens. Transfer to a cutting board and cool slightly, then cut into bite-sized pieces.

   Tip: The fennel should be caramelized and slightly sweet, not burnt.

5. 5

   In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, dill, mint, salt, and pepper to create the dressing.

   Tip: Make the dressing while the fennel cools for better flavor infusion.

6. 6

   In a large serving bowl, combine the cooked lentils, grilled fennel pieces, and sliced red onion.

   Tip: Use a gentle hand to combine so the lentils don't break apart.

7. 7

   Pour the herb dressing over the lentil mixture and toss gently to combine. Taste and adjust seasonings as needed.

   Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

8. 8

   Divide among serving plates and garnish with pomegranate seeds if desired. Serve at room temperature or chilled.

   Tip: This dish tastes even better the next day as the flavors develop further.