Warm French Lentils with Fennel and Greens

Even though we are nearing June, Boston is still windy and cold! This dish warmed me from the inside out :) Serve with focaccia and balsamic vinegar.

Ingredients:
1 cup of french lentils
3 cups of water
1 fennel bulb
2 tablespoons of olive oil
2 teaspoons ground fennel seeds
1/2 teaspoon salt, or more to taste
2 tablespoons fennel, fresh
fresh greens (escarole is Molly's suggestion)
3 cloves garlic, minced
chevre for garnishing

While the lentils are boiling, prepare the fennel. Cut the bulb in half, removing the core and slicing the bulb into moon-shaped crecents. Heat the olive oil, and sautee the garlic, ground fennel, and thyme for a few minutes. Add the fresh fennel and sautee until soft. When the lentils are cooked, drain them, and add to the fennel mixture. Add your greens of choice, and serve with cheese and bread.