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Warm Lentil, Roasted Fennel & Apple Bowl

By Kathy Casey | Published September 17, 2026

In Chinese Medicine, a warm lentil, roasted fennel & apple bowl offers grounding nourishment that supports Spleen Qi, digestion, and steady energy as the weather begins to cool. Lentils provide sustaining nourishment, while warming fennel encourages digestive movement and cooked apple adds gentle sweetness and moisture without overwhelming the Spleen. Together, these seasonal ingredients create a comforting Autumn meal that helps warm the center, nourish Qi, and support the body’s natural transition inward.

Serves: 4

Ingredients

  • 2 cups cooked green or brown lentils
  • 1 fennel bulb, sliced
  • 2 apples, cut into wedges
  • 2 carrots, sliced
  • 3 cups baby arugula or spinach
  • 1 Tbsp olive oil
  • ½ tsp dried thyme
  • ¼ cup pumpkin seeds

Dressing

  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey, optional

Preparation

  1. Heat oven to 400°F.
  2. Toss fennel, apples and carrots with 1 Tbsp olive oil and thyme.
  3. Roast for approximately 25 minutes.
  4. Warm lentils in a saucepan.
  5. Whisk dressing ingredients together.
  6. Divide greens between bowls.
  7. Top with warm lentils and roasted vegetables.
  8. Add pumpkin seeds and dressing.

Approximate Macros

Calories: 375 | Protein: 17g | Carbs: 54g | Fat: 12g | Fiber: 15g

Chinese Medicine Perspective

Cooking apples transforms them into a warmer seasonal food, while fennel supports digestion and provides gentle aromatic warmth. Lentils provide grounding nourishment as the body’s energy naturally begins moving inward.

Body as Oracle:
 What if letting go isn’t losing—but making room?

Batch tip: Roast the fennel, apples and carrots ahead for several lunches.

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