Easy Sautéed Fennel with Kale, Lentils, and Orange

3/4 cup green or brown lentils
1 tablespoon olive oil
1 large bulb fennel, end and top fronds trimmed, sliced crosswise thinly
2 large cloves garlic, very thinly sliced
1 small bunch curly or lacinato kale, stemmed and roughly chopped
1/2 cup vegetable broth (120ml)
8 tablespoons orange miso vinaigrette
Salt, as needed
Freshly ground black pepper, as needed

Bring a large pot of water to a boil. Add the lentils. Turn the heat to low and simmer the lentils for 22-28 minutes, or until they're tender, yet not mushy and still holding their shape. Drain the lentils well.

Heat the olive oil in a large, deep skillet over medium heat. Add the thinly sliced fennel and garlic. Sauté the fennel, stirring frequently, until it's tender and just browning, about 7 minutes. Add the greens to the skillet in handfuls, then turn the heat to low. Continue sautéing the vegetables, stirring often, for 5-8 minutes, or until the greens are wilted.

Add the lentils to the skillet, along with the broth. Continue cooking and stirring the ingredients until the lentils are hot and everything is well combined, 2-3 minutes. Some of the broth should cook off, so that the mixture will be glistening but not very brothy.

Add four tablespoons of the orange miso vinaigrette to the skillet and fold it into the ingredients. Taste the lentils and vegetables; adjust salt and freshly ground black pepper to your liking.

Divide the lentils and vegetables onto serving plates, and drizzle each portion with an extra few teaspoons of the vinaigrette. Serve. The dish will keep in an airtight container in the fridge for up to four days.

Orange Miso Vinaigrette

2 tablespoons white miso (30g)
1/4 cup orange juice (60ml)
2 tablespoons freshly squeezed lemon juice
2-3 teaspoons white wine vinegar
1/2 cup olive oil (120ml)
2 cloves garlic, minced or grated
1/2 teaspoon fine salt
1/8 teaspoon freshly ground black pepper

In a medium small mixing bowl, whisk together the miso and orange juice until smooth. This may take a couple minutes; just be patient and keep whisking until the miso has broken down and you have a creamy, thick liquid.

Add the lemon juice, olive oil, garlic, salt, and pepper to the miso and orange mixture. Whisk again until smooth and emulsified. Serve or store the vinaigrette in an airtight container in the fridge for up to 1 week.

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