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.
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!)
Instructions
- 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.