Cinnamon and cardamom scented pilaf with puy lentils and fennel confit

Another one from Enjoy tonight. It’s a strange mixture of flavours but it’s really delicious. There are a lot of spices in it and it uses a few pans but it only really takes as long as the lentils take. It’s basically 3 layers – a pilaf rice, cooked puy lentils and the fennel confit on top. As well as all the spices, there is sherry in both the lentils and the fennel. I’ve never used sherry in this way before but I really love this dish. If you make it from the book though, the rice makes a pitiful amount so double it!



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