Lentil Soup with Fennel and Carrots
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This is my all time favorite soup from culinary school, and is nutritious, easy, and so yummy.
A few notes about the recipe:
- Lentils do not need to be soaked. They will fully cook with the broth and veggies.
- Be sure to taste and adjust seasoning with salt and pepper in the final step - it’s amazing what the right amount of salt can do to enhance the other flavors in the soup!
Special Equipment
Ingredients
Directions
Heat soup pot with the 2 tbsp of olive oil.
Add onions, fennel, carrot, and a big pinch of salt, and cook until tender (about 10 minutes on medium), stirring occasionally.
Add in lentils, bay leaf, cinnamon stick, and stock. Bring to a boil, then reduce to a simmer and cook until lentils are soft (about 20 minutes).
Remove bay leaves and cinnamon stick, and blend about 2 cups of soup until smooth.
Add this puree back in, taste, adjust seasoning with salt and pepper, and serve!