Lentil Soup with Fennel

This lentil soup with fennel is made from humble ingredients. It's a wonderful way to transform pantry staples into a satisfying, nourishing bowl of deliciousness.

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Prep Time 15

Cook Time 40

Servings: 4 main dish (6 side dish)

Course: dinner, lunch, Side Dish, Soup

Cuisine: American

Ingredients Method

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 medium carrots, chopped (or try 1 cup chopped butternut squash)
2 stalks celery, chopped
1 medium fennel bulb, chopped (or use 1-2 parsnips, chopped)
2 cloves garlic, minced
3 cups water* or use vegetable stock (instead of water and bouillon)
2-3 teaspoons Vegetable bouillon*
1 cup dried green or red lentils, rinsed and sorted
1 14.5-ounce can fire-roasted diced tomatoes, undrained
2 tablespoons finely chopped parsley (plus extra for garnish)
½ teaspoon dried oregano
¼ teaspoon dried thyme
salt, to taste
freshly ground pepper, to taste
4 tablespoons freshly grated Parmesan cheese (for serving) (or try a dollop of pesto!)

Method

To a large Dutch Oven over medium heat, add olive oil. Add onion, carrots, celery, and fennel if using, and saute for 5 minutes. Add garlic and saute for another minute, until fragrant.
Add water, vegetable bouillon, lentils, tomatoes, parsley, oregano, and thyme. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Add extra water or stock as needed. Season with salt and pepper to taste.
Ladle into bowls and top with freshly grated Parmesan cheese.