List of Ingredients
- dried lentils
- fennel, trimmed
- 4 of small Reinette apples
- Bay leaf
- Dill
- Celery
- Onion
- Orange
- Extravirgin olive oil
- Salt
- Pepper
Method
Soak the lentils in water for 1 hour. Drain them and rinse. Prepare the apples: cut off the caps with the stem, then remove a small slice at the bottom so they are stable when they stand up. Scoop out the insides so they can hold the filling.
Place them on a baking sheet lined with parchment paper, top with their caps, grease with a drizzle of oil, and bake at 375°F for 10-15 minutes. Bring a saucepan of water to a boil with 1 bay leaf, a piece of celery, a piece of onion, 1 orange peel, 1 tablespoon of oil, a pinch of salt, and a few peppercorns. Let everything boil for 5 minutes, then add the lentils and cook them for 15 minutes.
Place the remaining orange peel in a saucepan of water, bring it to a boil, drain, and repeat the process two more times. Finally, drain the peel and cut it into pieces. Drain the lentils and combine them
with the cubed fennel, the orange peel, the juice of the orange, a drizzle of oil, salt, and pepper. Fill the apples with the lentil and fennel salad and top with dill leaves.