Ingredients

The following ingredients have 4 Servings
  • 2 medium-sized fennel bulbs (trimmed and cut into 1/2 inch wedges (save the fronds for garnish))
  • 4 medium-sized purple beets (peeled and cut into 1/2 inch chunks)
  • 3 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • Pinch of black pepper
  • 1 cup French green lentils (rinsed and picked over)
  • 2 tablespoons fennel fronds
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped dill
  • 1 garlic clove (minced)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons tahini
  • 1/2 teaspoon honey
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped dill
  • 1/8 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Instruction

  • Preheat the oven to 425ºF.
  • Toss the fennel and beets with the olive oil, salt and pepper. Transfer to a rimmed baking sheet and roast in the oven until tender and lightly browned, about 25 minutes, stirring halfway through cooking.
  • While the vegetables are roasting, place the lentils in a saucepan with 2 cups of water. Bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the lentils are tender, about 20-25 minutes. Drain and set aside.
  • Combine all the ingredients for the sauce in a small bowl and whisk until smooth and creamy. Taste test and adjust seasonings if need be.
  • To serve, divide the lentils between 4 plates and top with the roasted vegetables. Drizzle with the sauce and garnish each plate with fennel fronds, parsley and dill. Season with additional salt and pepper.