Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Full-flavored olive oil

  2. 2 cups 125g / 4.4oz Onions - chopped (medium)

  3. 2 cups 5 Garlic cloves - chopped (large)

  4. 1 lb 454g / 16oz Lentils

  5. 4 oz 113g Sun-dried tomatoes - cut small pieces

  6. 1 oz 28g Fennel bulb, including stalks - cut 1/2" pieces (medium)

  7. 4 cups 3 Water

  8. 2 teaspoons 10ml Coarse sea salt

  9. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  10. 3/4 teaspoon 3.8ml Fennel seed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 6 quart pressure cooker, warm oil over medium heat and saute onions until they begin to brown, about 15 minutes. Add garlic and saute another 30 seconds. Add remaining ingredients. Cover pot securely and bring to high pressure over high heat. Adjust heat so pot continues to cook at high pressure for 30 minutes. Allow pressure to reduce naturally, about 15 minutes. Uncover pot and, with a wooden spoon, smash the large pieces of fennel against the side of the pot. Taste and correct with salt and pepper. Serve hot with a drizzle of extra virgin olive oil. Or serve topped with a slice of toasted bread rubbed with garlic and drizzled with oil. This recipe yields 8 servings.


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