Summer is calling, and fennel is answering loud and clear. At Join Program, we’re turning this seasonal superstar into an irresistible stew and crisp salad combo that’s vibrant, flavorful, and seriously easy. Ready to fall in love with fennel?
Ingredients
Tomato-coconut lentil stew:
- 200g kohlrabi, peeled and diced
- 50g diced onion
- 200g diced fresh fennel
- 2 garlic cloves, minced
- ½ tbsp grated ginger
- ¼ tsp turmeric powder
- ½ tsp ground cumin
- 200g crushed tomatoes
- 100g water
- 100g cooked green lentils
- 200g coconut cream
- Juice of 1 lime
- Salt and pepper
Fennel root veggie salad:
- 100g diced beetroot (any color you like!)
- 100g diced turnip
- A pinch of curry powder
- A handful of chopped turnip tops
- 1 tbsp curly parsley, chopped
- Olive oil, salt, and pepper
To serve:
- Basmati rice
- Toasted sunflower seeds
Instructions
- Let’s roast!
Preheat your oven to 180°C. Roast the diced kohlrabi until beautifully golden, around 20-25 minutes. - Base camp
In a big pot, gently sauté onions, fennel, ginger, and garlic with a splash of oil until everything softens up and mingles beautifully. - Spice it nicely
Sprinkle in turmeric and cumin, and cook for another minute. - Simmer down
Pour in crushed tomatoes and water, then simmer gently for 10-15 minutes until the stew slightly thickens. - Bringing it all together
Take off the heat, stir in lentils, creamy coconut, roasted kohlrabi, and a refreshing squeeze of lime, and season generously to taste. - Crunchy fennel salad
Quickly blanch diced beetroot, turnip for 2-3 minutes, then drain and cool. Toss with chopped turnip tops, parsley, a pinch of curry powder, olive oil, salt, and pepper. It’s crunchy, fresh, and irresistible! - Time to serve!
Spoon your stew alongside some basmati rice. Sprinkle toasted sunflower seeds on top, and don’t forget your vibrant fennel salad on the side.