This lentil soup gets a gentle, slightly sweet flavor from fennel and comes together from ingredients that are easy to keep around. The lentils soften as they cook, making the soup hearty without requiring much attention at the stove.
Make a large pot and reheat small portions for lunch or dinner throughout the week. Serve it as-is, or add toast, rice, yogurt, herbs, lemon, or another topping your family already enjoys.
If you are bringing this to someone else, keep the toppings separate and check whether they enjoy fennel’s mild licorice flavor. It is a small question that can help ensure the meal is enjoyed.

Lentil Soup with Fennel
Ingredients
- 1 cup lentils
- 8 cups chicken or vegetable stock
- 1 sweet red pepper, cored, seeded, and minced
- 3 medium carrots, chopped
- 1 sweet potato, peeled and chopped
- 1 stalk celery, finely chopped with leaves
- 4 tsp fennel seed, crushed
- 1 medium onion, chopped (optional)
- 1/3 cup plain yogurt (garnish)
Instructions
- Combine all ingredients except yogurt in a large soup pot and bring to a boil. Reduce heat to low, cover loosely and simmer until fragrant and lentils are tender, about 45 minutes.
- Garnish with yogurt.
Listen While This Simmers
While the lentils cook, listen to How a Friend or Family Member Can Help You if You Don’t Have a Doula. The episode offers concrete ways loved ones can step in and make the early weeks easier.
Love this recipe? You may also like the full Postpartum Soups and Stews Collection.
The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.