2 tbsp butter, ghee or olive oil
a large bulb of fennel, roughly chopped
a bulb of garlic, each clove roughly chopped
1 leek sliced in half, then roughly chopped
a large handful of thyme, roughly chopped
2 tbsp honey, maple or brown rice syrup
4 tomatoes, roughly chopped
1 cup cooked lentils (I used one can)
zest and juice of one lemon
Feta Cheese to serve, optional
Add the butter, ghee or olive oil to a large heavy bottomed saucepan over medium heat. Add the fennel, garlic, leek and thyme, and cook, stirring every 5 minutes or so until soft. You can add a little water if it starts to stick to the pan.
Add the honey, or sweetener, and continue to cook until deep brown and caramelized around the edges, around 20-30 minutes. Do not skimp on this step, as the caramelization builds the lovely deep flavor.
Add the tomatoes, lentils, and a large pinch of salt and pepper. Bring to a soft boil, then turn down to low. Simmer for a further 5 minutes. Add the lemon zest and juice, and then season to taste with a pinch of sea salt and pepper.
*dairy free (without the feta)