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Puy lentil, fennel & parmesan stew

Name: Puy lentil, fennel & parmesan stew
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light vegetable stock; 450 g cooked Puy lentils; 450 g cooked cooked lentils; 2 bulbs fennel, thinly sliced; 70 g Parmesan, finely grated; 15 g flat-leaf parsley

A seasonal Mediterranean recipe centred on puy lentil, fennel & parmesan stew. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight vegetable stock
450 g cookedPuy lentils
450 g cookedcooked lentils
2 bulbsfennel, thinly sliced
70 gParmesan, finely grated
15 gflat-leaf parsley

Preparation

Method

01
Cut the legumes or main vegetables and Puy lentils, cooked lentils and fennel, thinly sliced into even pieces. Measure the remaining ingredients and reserve Parmesan, finely grated and flat-leaf parsley.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light vegetable stock.
03
Brown the legumes or main vegetables when applicable. Add Puy lentils, cooked lentils and fennel, thinly sliced and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.