Wash and soak the brown lentils for 30 minutes.
In the meantime, slice the onion and finely dice the garlic. Slice the green parts of the fennel. Once the green parts have been removed, split the fennel in half, vertically. Remove the 'V' shaped core. Slice it like an onion. Keep the green and white parts apart.
Heat oil into a pot. Once hot, add the onion, garlic and the green parts of the fennel. Sauté for two minutes.
Add the cumin seeds and sauté for another minute.
Then add the sliced fennel and sauté for about two minutes.
Add the tomato paste and dried mint, and sauté for about two minutes.
Drain the brown lentils and add it to the pot. Also add the vegetable bouillon and the water. Give it a mix.
Bring it to a simmer, then cover and let it cook until the lentils are tender. In a standard (stove top) pot it takes between 30-40 minutes. To quicken the cooking process, you could use a pressure cooker or an instant pot.
Check if the lentils are tender by squeezing between the spatula and your finger. When soft, it’s ready to serve.
