Lentils with Fennel, Avocado and a touch of Cilantro
400g of pardina lentils
1 large carrot
2 tablespoons of Jang (optional)
120g fennel bulb
80g spring onion
1 bunch of coriander Groots
1 bunch of mint Groots
Freshly ground black pepper
2 small avocados
Extra virgin olive oil
Cilantro flowers (optional)
Cut the carrot and leek into 3 or 4 pieces.
Wash the lentils and put them in a pot together with the carrot and leek pieces. Add salt to taste.
Cover the lentils with water, two or three fingers above, and put the pot on high heat.
When it boils, lower the heat to the minimum and let it cook with the pot covered for about half an hour. Taste to see if they are tender before removing them from the heat.
When the lentils are done, remove the carrot and leek and add the Jang (optional) if you want to add a touch more flavor.
Clean and chop the fennel and onion, as well as the aromatic herbs: coriander and mint.
Chop these ingredients and season with salt, black pepper and oil.
Peel the avocados and dice them just before serving.
Serving: serve the lentils with a little of the cooking broth. Distribute in the center of each plate the avocado and the fennel and coriander mixture and finish with a drizzle of oil.