Cook the lentils according to the package instructions.
Peel the carrot, wash and trim the leek and dice both very finely.
Add to the lentils for the last minute of cooking time, then drain in a colander.
Refresh in cold water and drain thoroughly.
Peel and finely dice the onion.
Put into a bowl with the lentils, vegetables and chives and add 4 tbsp oil, the stock and lemon juice.
Mix and season to taste with salt and pepper.
Peel and slice the swedes and cut into bite-sized pieces.
Then fry on all sides in the remaining oil for about 8 minutes.
Add the aniseed at the end and season with salt and pepper.
Transfer to a platter, spoon the lentil vinaigrette over and serve.