Recipes and Cooking Lentil Pilaf 4.0 (2) Add your rating & review If you're searching for tasty vegetarian recipes, make sure you try out this easy lentil recipe. Lentil help make the dish hearty, while fennel and carrots add a serving of healthy veggies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup dry French lentils or other dry lentils 2 bay leaves 1 large onion or 3 leeks, chopped (1 cup) 8 cloves garlic, minced (2 teaspoons) 2 tablespoon olive oil 1 fennel bulb, chopped (1 cup), tops reserved 2 medium carrots, chopped (1 cup) 1 medium red or green sweet pepper, chopped (1 cup) ½ cup dry white wine ¼ cup snipped fresh parsley 2 tablespoon snipped fresh basil, thyme, or marjoram; or 1 teaspoon dried basil, thyme, or marjoram, crushed 2 tablespoon Pernod, anisette, or other anise-flavor liqueur (optional) ½ teaspoon salt Directions Combine lentils, bay leaves, and 3 cups water in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer about 20 minutes or until tender. Meanwhile, cook onion or leeks and garlic in hot oil in a large saucepan about 3 minutes or until tender. Add fennel and carrots; cook 3 minutes more. Add sweet pepper; wine; parsley; herb; liqueur, if desired; and salt. Cover and simmer about 5 minutes or until carrots are tender. Drain lentils, discarding bay leaves; stir into fennel mixture. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 170 Calories 4g Fat 25g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 170 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Sodium 92mg 4% Total Carbohydrate 25g 9% Protein 9g Vitamin C 21.8mg 109% Iron 4.1mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.