Heat the oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, and chopped fennel.
Sauté for 5 minutes, or until the onion is soft and translucent.
Pour in the water and add the lentils, diced tomatoes, dried thyme, dried basil, and minced lemon peel.
Stir to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for 45 to 60 minutes, or until the lentils are tender but still hold their shape.
Stir in the salt and pepper.
Taste and adjust seasoning if necessary before serving warm.
Don't discard the fennel fronds! Finely chop them and sprinkle over the finished dish for a fresh, anise-flavoured garnish.
Add a squeeze of fresh lemon juice just before serving to brighten up all the flavours.
Rinse your lentils thoroughly under cold water before cooking to remove any dust or debris and help them cook more evenly.
