Fennel and Lentil Soup
A quick and easy filling fennel and lentil soup to throw together on a bad day, or a good one. Either way this soup will do you good.
Equipment
- Mandoline or sharp knife
- Medium saucepan
- Immersion blender
Ingredients
- 1 T oil olive oil, neutral, whatever you want
- 1/2 bulb fennel thinly shaved or chopped - see instructions
- 2 cloves garlic finely chopped
- 3/4 c split red lentils rinsed if necessary
- 1/2 tin tomatoes or tomato pulp, etc - should be 200 gr(ish)
- 500 ml stock from cubes, I used dashi powder - more to taste
- salt and pepper to taste
Instructions
Fennel note
- I used a mandolin to shave my fennel very thin, if you don't have a mandoline use a knife and cut it as small as you can or just adjust the cooking time, if you do have a mandoline remember you're not a chef in a fancy kitchen, so go slow and stop in a timely manner. This way you'll keep all your finger tips intact.
Recipe for fennel and lentil soup
- Add 1 T of oil to a medium saucepan and add in 1/2 thinly shaved bulb of fennel. Add a pinch of salt and some pepper and stir frequently, until the fennel becomes translucent.
- Now add in 2 cloves of finely chopped garlic and stir for a minute or two, until fragrant.
- Dump in 3/4 C of split red lentils, 1/2 tin of tomatoes and 500 ml stock and bring to a boil.
- Turn down the heat and simmer for as long as your red lentil package tells you to, mine takes 6 minutes.
- Remove from the heat and use an immersion blender to get the soup to your desired consistency. If it's too thick for your taste, add a little stock (or plain water) and blend some more. Taste and add additional salt and pepper if necessary.
- Top or finish with whatever you fancy, or with nothing and all, and serve.
Notes
- For me, this soup serves two as a full meal with some flatbread as a lunch or dinner
- This soup freezes well, I'd say no more than 3 months