Lentil-Fennel Soup

Serves 6


1 yellow onion, chopped

3 tablespoons olive oil

1 celery rib, chopped

1/2 fennel bulb, with fronds, chopped (Reserve a few fronds for garnish)

1/3 green bell pepper, seeded and chopped

2 medium large carrots, chopped

1-2 Roma tomatoes, chopped

1 cup lentils

8 cups broth

1/2 teaspoon crushed fennel seeds

Salt and freshly ground pepper

  1. In a large pot, sauté onion in oil over medium high heat for 5 minutes or until golden.  Add celery, fennel and bell pepper.  Sauté for 5 minutes longer, until celery and fennel are softened.

  2. Add vegetables, lentils and 8 cups broth. Bring to a boil. Add fennel seed. Cover pot and simmer for 30-40 minutes until lentils are just tender. Cool to room temperature.

  3. Using an immersion blender or blender, purée the soup, leaving about 1/2 of the lentils intact if a more textured soup is desired. Or purée until smooth.  Return soup to pot and simmer on low for 20 minutes more.

  4. Season with salt and pepper.

        Adapted from Acid Reflux Solution. Jorge Rodriguez


Need allium free? Omit onion. Use 1 fennel bulb for the soup.

Use those leftover veggies: Add 1 cup chopped uncooked veggies when adding carrots and lentils to soup. If vegetables are cooked, add when puréeing. Suggested vegetables: turnips, parsnips, zucchini, cauliflower, peas, spinach, collards, kale and/or any combination of veggies.

Like a sweeter taste?  Add one cored and chopped apple.

Like a sharper taste?  Drizzle a medium to hot salsa on top of soup.

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