Name: Lentil Soup with Fennel
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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))

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

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings 6

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.

Keyword postpartum soups, summer