Local Poultry Recipe

Inspired by Townhouse

Time40m

Serves4

Beluga Lentils, Castelvetrano, Yogurt, Fennel, Pollen

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Ingredients

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1
Prepare the Lentils
Rinse the beluga lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until tender. Drain any excess water and set aside.
2
Prepare the Fennel
In a skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for about 5-7 minutes until soft and slightly caramelized.
3
Combine Ingredients
In a large bowl, mix the cooked lentils, sautéed fennel, and chopped Castelvetrano olives. Add the lemon juice, fennel pollen, salt, and black pepper. Stir gently to combine.
4
Serve
Serve the mixture in bowls topped with a generous dollop of Greek yogurt. Drizzle with additional olive oil if desired.