Soups & Stewsbluejeanchef
Lentil Soup with Tomatoes and Fennel
This lentil soup is hearty, healthy and delicious. It takes just under an hour and makes a great lunch or dinner.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Pre-heat a large stockpot over medium heat.
2
Add olive oil and sauté the leek, celery, carrot, fennel and garlic. Season with salt and cook until all the vegetables are softening, about 8 to ⏱️ 10 minutes.
garlic (smashed)2 clovessalt1 teaspoonSalt and pepper to taste
3
Add the cumin, thyme and crushed chili flakes and continue to cook for another ⏱️ 3 minutes.
ground cumin2 teaspoons
4
Stir in the lentils and cook for about a minute.
5
Add the canned tomatoes and vegetable stock, bring to a boil, and then reduce to a simmer. Place a lid askew on the pot and cook for about ⏱️ 30 minutes.
vegetable stock4 cups
6
Once the lentils are tender, stir in the chopped kale and simmer for 5 more minutes.
chopped kale (about 3 stalks)2 cups
7
Add the orange juice and season with salt and pepper to taste. Serve with a little orange zest sprinkled on top.
salt1 teaspoonSalt and pepper to tasteorange zest1 tablespoon
Nutrition Facts
calories
246 kcal
fat Content
6 g
serving Size
1 of 6 servings
fiber Content
14 g
sugar Content
9 g
sodium Content
1272 mg
protein Content
12 g
carbohydrate Content
37 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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