Lentil-Stuffed Baked Fennel

• 2 tbsp sunflower oil
• 1 None onion, finely diced
• 1/3 lb red lentils
• 2 1/2 cups vegetable stock
• 1/4 lb button mushrooms, halved
• 4 None spring onions, trimmed and thinly sliced
• 1 tbsp white wine vinegar
• 1 pinch granulated sugar
• 1 tbsp fresh oregano or 1 tsp dried oregano, plus extra to garnish
• 4 None fennel bulbs, peeled and halved
• 1/3 lb Parmesan cheese, grated

1. Preheat the oven to 325u0b0F. Heat 1 tbsp oil in a saucepan, add the onion and saute for 4-5 mins. Add the lentils and cook for 1-2 mins then pour in the stock and simmer over medium heat for 10-12 mins. Drain the lentils and reserve 3/4 cup cooking liquid.
2. Meanwhile, heat 1 tbsp oil in a frying pan, add the mushrooms and saute for 5-6 mins until golden. Add the spring onions and continue to cook for 2-3 mins. Mix in the lentils, vinegar, sugar and oregano. Season.
3. Spoon the lentil filling onto the halved fennel bulbs then place them in a baking dish. Pour in the reserved cooking liquid. Sprinkle with Parmesan then place in the oven to bake for 40-50 mins. Garnish with oregano then serve.

sunflower oil, onion, red lentils, vegetable stock, button mushrooms, spring onions, white wine vinegar, sugar, oregano, fennel bulbs, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/16286 (may not work)