Lentil Soup with Fennel

Lentil Soup with Fennel

Lentils are a fast way to add the high fiber of beans as well as a good source of protein and iron. Unlike other beans, they do not need soaking and cook quickly. If you soak them in advance they take on a nice crisp texture. This is a bright cheery soup that freezes well.
From: You CAN Cook After the Baby Comes! Favorite, Quick and Easy Recipes for Postpartum Families
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6


  • 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)


  • 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.