Better Homes and Gardens
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Ingredients:
1/2 pounds organic fennel bulbs, stalks removed, cored, quartered and thinly sliced
1 pound organic carrots, peeled and chopped
3 Tablespoons organic unsalted butter, melted
4 cups organic chicken broth
2 cups organic dried French green lentils, washed and rinsed
6 cloves of organic garlic, minced
2 bay leaves
½ cup organic extra-virgin olive oil
3 tablespoons Dijon styled mustard
1 tablespoon organic balsamic vinegar
1 tablespoon raw organic honey
2 cups loosely packed organic Italian parsley leaves, finely chopped
2 large shallots, finely chopped
6 large sage leaves
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Preparation:
1. Preheat oven to 425 degrees. In a shallow baking pan toss fennel and carrots with butter and season generously with salt and pepper. Roast for 30 minutes stirring occasionally.
2. In a 4 quart pot, combine chicken broth, lentils, garlic and bay leaves. Bring to a boil. Reduce heat. Simmer uncovered 20 to 25 minutes ( until tender).
3. Drain, discard bay leaves and stir in ½ teaspoon salt.
4. In a large bowl whisk together olive oil, mustard, balsamic vinegar and honey. Add lentils, parsley, shallots and sage; stir in vegetables, top with additional parsley. Refrigerate. Serve cold or at room temperature.