Digestion Friendly Fennel, Lemon and Lentil Bowl with Cavolo Nero
Bright, earthy and deeply satisfying, this fennel, lemon and lentil bowl is the kind of dish that makes you feel instantly nourished. Sweet aniseed fennel melts into the lentils, cavolo nero adds a hit of dark leafy greens, and lemon brings a clean lift that keeps everything fresh. A scattering of thyme and a gentle grating of Parmesan turn a humble plant-based base into something layered, comforting and full of goodness — ideal for a cosy dinner or a make-ahead lunch that still feels special.
Cook Time: 40-45 Mins
Serves: 4
Ingredients:
2 Bulbs fennel, trimmed and thinly sliced (keep fronds for garnish)
1 Large onion, finely diced
2 Cloves garlic, minced
1 Tsp fresh thyme leaves (plus extra to serve)
200g Cavolo Nero, tough stalks removed, leaves shredded
250g Dried green or Puy lentils, rinsed
1.2L Good vegetable stock
1 Unwaxed lemon (zest and juice)
40g Parmesan, finely grated (plus extra shavings to serve)
3 Tbsp extra-virgin olive oil
Sea salt & cracked black pepper
Instructions:
Sauté the base
Warm 2 tbsp olive oil in a large pan over medium heat. Add onion, fennel and a pinch of salt. Cook 8–10 min until soft and translucent.
Stir in garlic and thyme; cook 1 min until fragrant.
Cook the lentils
Add lentils and stir to coat in the aromatics. Pour in vegetable stock.
Bring to a gentle simmer, cover and cook for approximately 20–25 min until lentils are tender but hold their shape.
Add greens & lemon
Stir in cavolo nero and cook 3–4 min until just wilted.
Add lemon zest and juice, tasting as you go for brightness.
Finish with Parmesan
Off the heat, swirl through 1 tbsp olive oil and the grated Parmesan. Adjust seasoning.
Serve
Ladle into warm bowls. Top with fennel fronds, extra thyme and Parmesan shavings. Drizzle with a little more olive oil.
✨ Fallon Tip: For extra protein, top with a poached egg or shredded roast chicken.
For a vegan version, skip Parmesan and finish with toasted pine nuts or nutritional yeast.
Why it’s good for you
This dish is gut-friendly, mineral-rich and deeply comforting. The fennel helps ease digestion and reduce bloating. Lentils deliver plant-based protein, iron and slow-release energy. Cavolo nero (Tuscan kale) is packed with vitamins A, C and K plus antioxidants. Whilst lemon & thyme bring brightness and immune support. A little Parmesan adds satisfying savoury depth without overwhelming the dish - hearty yet light.
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Disclaimer
Please be aware that individual allergies and dietary needs vary. It is your responsibility to check ingredient lists carefully and consult with a healthcare professional or allergist if you have any concerns about allergies, intolerances, or medical conditions before trying any recipes or dietary suggestions.
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