Belly healing Fennel... Served on top of a bed of lentils with spinach, thyme, ghee, lemon zest, parsley, and pomegranate... Yum!!

INGREDIENTS:

• 1 cup red lentils 

• 2 cups bone broth

• 2 heads fennel

• 1 tbsp olive oil

• 1 tbsp ghee

• 4 sprigs thyme

• ½ lemon

• 5 cups fresh spinach leaves

• ¼ cup fresh parsley 

• Garnishes: lemon zest, olive oil, pomegranate seeds & fresh parsley 
  

DIRECTIONS:

1. Core and cut the fennel bulbs from the stems. Each bulb should be sliced lengthwise into about six segments.

2. Heat up a large skillet over medium high heat and drizzle in the olive oil. Add the fennel to the pan and sear on the first side for six minutes. Then flip the fennel and make sure it is seared on all sides. Add in the ghee and squeeze of lemon juice and then season with salt and pepper.

3. Remove the fennel from the pan, once they are browned and soft. Rinse the lentils and add to the same pan with the bone broth and thyme. Bring to a simmer and then cover for about 8 minutes.

4. Remove the lid and add the spinach leaves to the cooked lentils. Stir until wilted and season with salt and pepper.

5. Serve the lentils with the pan seared fennel on top with a drizzle of olive oil, fresh parsley, lemon zest, pomegranate seeds and cracked pepper.