| OWL Venice

Pan Seared Fennel

Total Time: 30 minutes | Servings: 4 servings

served on top of a bed of lentils, spinach, thyme, ghee, lemon zest and parsley and pomegranate

Ingredients for pan seared fennel: red lentils, OWL Turkey Bone Broth, fennel, olive oil, ghee, thyme, lemon, spinach, and parsley


  • 1 cup red lentils 
  • 2 cups bone broth (we used turkey!)
  • 2 heads fennel
  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 4 sprigs thyme
  • ½ lemon
  • 5 cups fresh spinach leaves
  • ¼ cup fresh parsley 
  • Garnishes: lemon zest, olive oil, pomegranate seeds & fresh parsley 


  1. Core and cut the fennel bulbs from the stems. Each bulb should be sliced lengthwise into about six segments.
  2. Heat up a large skillet over medium high heat and drizzle in the olive oil. Add the fennel to the pan and sear on the first side for six minutes. Then flip the fennel and make sure it is seared on all sides. Add in the ghee and squeeze of lemon juice and then season with salt and pepper.
  3. Remove the fennel from the pan, once they are browned and soft. Rinse the lentils and add to the same pan with the bone broth and thyme. Bring to a simmer and then cover for about 8 minutes.
  4. Remove the lid and add the spinach leaves to the cooked lentils. Stir until wilted and season with salt and pepper.
  5. Serve the lentils with the pan seared fennel on top with a drizzle of olive oil, fresh parsley, lemon zest, pomegranate seeds and cracked pepper. 

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.