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Table with a white bowl of lentils, a glass bowl of cherry tomatoes, several loose tomatoes, and a white cloth napkin with a spoon

Hearty Lentil & Fennel Stew

Prep Time 1 hr 5 mins
Cook Time 1 hr


  • 1 bulb fennel, just the stalks and fronds
  • 1 lb. green or red lentils
  • 6-7 cups vegetable (or any) stock
  • 3 cloves garlic
  • 1 egg
  • 1.5 tsp salt
  • 1 tsp olive oil
  • lemon wedges for garnish


  • Add your lentils to a big stock pot. Rinse and drain, sorting out any pebbles or other oddities you find.
  • Chop the fennel stalks and fronds into bite-sized pieces. Save the bulb for another recipe.
  • Add the fennel to the lentils along with a big pinch of salt. Cover with your stock, making sure the liquid is about 1.5" above the vegetables.
  • Soak the lentils for 1 hour.
  • Mince the garlic and add to the pot.
  • Bring the lentils up to a boil, then back down to a simmer. Simmer these for 45-55 minutes.
  • Once the stew is cooked, remove from the heat. Crack the egg into the pot and stir throughout. The residual heat will cook the egg.
  • Serve warm, drizzling with olive oil and a squeeze of a lemon wedge.


  • You may have to use more or less stock during this process. You can add more stock after soaking if needed.
  • Use vegetable stock to keep this vegetarian, but of course use bone broth or meat stock if you prefer.
  • Using an egg will add richness, but you can skip this step if you prefer.
  • Other great garnishes are fresh dill, chopped tomatoes, or sour cream.
  • This stores in the fridge for 4-5 days. It also freezes well.