Golden-brown pan-fried fennel, creamy lemon yogurt and spiced lentils with crispy edges: a vegetable-rich side dish with bright acidity and a variety of textures.
Pan-frying makes fennel milder and sweeter, while the thick wedges hold their shape. The outside takes on color and a lightly toasted flavor; the inside becomes tender and juicy. Cut the bulbs into wedges that are still attached to the core at the bottom, so they’re less likely to fall apart when you turn them. Medium-sized, firm bulbs work well here: very large wedges take longer to cook and may get dark on the outside before the core is tender.
Lemon yogurt brings just the freshness pan-fried fennel needs. Use Greek yogurt for a thick sauce that holds its shape on the plate, or stir a spoonful of water into regular yogurt if it’s very thick. Lemon zest adds fragrant citrus oil, while the juice makes the sauce bright and lightly tart. Zest only the yellow part of the peel; the white underneath can taste bitter. Taste the sauce before serving and add a little more lemon juice or salt if needed.
The lentils add a hearty bite and make the soft vegetables a more interesting side dish. For a crispy result, cooked lentils need to be as dry as possible before they go into the pan. Pat them thoroughly dry after rinsing and fry them in a large skillet so the moisture can evaporate instead of steaming the lentils. They won’t all get as crunchy as roasted nuts: aim for a dry exterior and a few golden-brown edges. Cumin adds warmth; paprika brings a mild, smoky note.
Fennel is widely available in the Netherlands and goes well with both hearty winter meals and lighter dishes in spring and summer. Choose bulbs with fresh, firm stalks and no large brown spots. If the green fronds are still in good shape, you can finely chop them and use them as an extra herby garnish, but the parsley in this recipe is enough. No parsley on hand? Dill also goes well with lemon and fennel.
Serve the fennel as a side dish with rice, pan-fried fish or grilled vegetables. Spoon the yogurt onto a platter and arrange the warm fennel and lentils on top, so every bite comes with some fresh sauce. The lentils keep their crispy edges best if you add them just before serving. Store leftovers covered in the refrigerator and reheat them thoroughly; if possible, keep the yogurt separate so the fennel doesn’t get unnecessarily soggy.
Cut the fennel bulbs lengthwise into wedges about 2 cm thick. Leave a little of the core attached to each wedge so they stay intact.
Pat the rinsed lentils thoroughly dry with a clean tea towel or paper towels. Mix the yogurt with the lemon juice, half of the lemon zest and a pinch of salt. Set aside.
Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat. Arrange the fennel wedges in a single layer in the pan and cook for 5–6 minutes without moving them, until the underside is golden brown. Turn them over and cook for another 5 minutes. Lower the heat, cover the pan and cook for a further 4–6 minutes, until the core is tender. Season with salt and pepper.
Meanwhile, heat the remaining 1½ tablespoons of olive oil in a second skillet. Add the dry lentils, cumin and paprika. Cook over medium heat for 6–8 minutes, stirring regularly, until the lentils feel dry and develop golden-brown edges here and there. Season with salt.
Spread the lemon yogurt over a serving platter. Arrange the warm fennel on top and scatter over the lentils and parsley. Finish with the remaining lemon zest and serve immediately.
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