Julie SchroderJulie's Fennel and Lentil au Gratin recipe

What you need:

               1lb (450g)     fennel (about 2 large bulbs)
               6oz (170g)     red lentils
                        1     onion peeled and chopped
   2 tablespoons (approx)     olive oil
           ¾ pint (430ml)     water or stock (I use Vecon vegetable stock)
1 level teaspoon (approx)     dried herbs (I usually use lovage, or any 
                                combination of thyme, basil and oregano.)
                        1     bayleaf
         juice of ½ lemon

       salt (not if you use Vecon) and pepper to taste

Topping:

               4oz (115g)     breadcrumbs (approx)
               4oz (115g)     grated cheese

Here is the method:

Chop fennel and cook in boiling salted water until tender (10 - 15 mins).

Fry onion in olive oil until soft.

Add the washed lentils, stock and herbs and simmer for 20 - 30 mins until the lentils are really soft. (I sometimes add a little more water during cooking to prevent sticking, but the mixture should not end up too sloppy).

Stir in the lemon juice, and seasoning.

Spread the fennel over the bottom of an oven proof casserole dish, then spread the lentil mixture on top, and finally the topping.

Bake for about 30 - 40 minutes at 375F, 190C, gas mark 5, until the topping is crunchy and the fennel and lentil mixture is hot and bubbling.