Toasted Fennel Seed & Lentil Skillet

Mood Pairing: Sunday, unhurried, faintly pleased with yourself.

Flavor Hack: Toast the fennel seed whole before adding it. Do not skip this unless you enjoy choosing "fine" when "why does this taste like a restaurant?" was available.

Ingredients

• 1 cup dried green or brown lentils, rinsed

• 1 tbsp fennel seed, toasted and lightly crushed

• 2 cups cherry tomatoes, halved

• 2 cloves garlic, minced

• 2 cups vegetable broth (or water)

• Olive oil

• Red pepper flakes, optional

• Crusty bread or a soft-cooked egg on top, for serving

Instructions

1. Simmer lentils in broth until tender, about 20-25 minutes

2. Drain any excess liquid.

3. In a skillet, heat olive oil, add garlic and toasted fennel seed, cook 1 minute until fragrant.

4. Add tomatoes, cook until they burst and release their juices, about 5-7 minutes.

5. Fold in the cooked lentils, warm through.

6. Finish with a drizzle of olive oil and red pepper flakes if you're feeling bold.

Serve with bread for mopping, or top with a soft-cooked egg for extra richness.