ingredients

- 2 bulbs of fennel
- ginger
- 2 shallots
- 1 clove of garlic
- 1 small pepper
- 2 tablespoons of peanut oil
- 1 clove of cardamom
- fennel seeds
- 5 cl of pernod
- 100g of coral lentils
- 40 cl of coconut milk
- 30 cl of water
- lime juice
- coriander leaves

Steps

Step 1

Remove the 1st leaf envelope from 2 fennel bulbs and the base.

Detail them in dice.

2nd step

Peel and grate a piece of 3 cm ginger.

Step 3

Peel and finely chop 2 shallots.

Peel and crush 1 clove garlic with the garlic press.

Dispose of a small chilli of its seeds and chop it.

Step 4

Heat 2 tbsp. to s. of neutral oil (peanut) in a large saucepan with ginger, 1 crushed cardamom clove, shallots, garlic, 1 tbsp. to c. of fennel seeds and chilli.

Step 5

Mix and cook for 2 to 3 minutes over medium heat.

Add the diced fennel and 5 cl of Pernod.

Let it evaporate and add 100 g of coral lentils, 40 cl of coconut milk and 30 cl of water.

Step 6

Bring to a boil, then cook for about 15 minutes over low heat

Step 7

When serving, add a drizzle of lime juice and garnish with coriander leaves.

To read

TO READ

To fill up on tasty little vegetables, we are happy to dive into Catherine Madani's book from where our recipe goes. It gives a new look to plants, long relegated to the simple rank of accompaniments (or decor). Velouté with celery and pears, casserole of old vegetables, Swiss beans with Soissons beans, gratin roots ... We will not be bored at the table. And, for sure, with each of these recipes, we will go far beyond the 5 fruits and vegetables that we are recommended daily. "Vegetables in madness!" By Catherine Madani, ed. from La Martinière, 150 p. € 19.90.