Description
This Carrot and Fennel Lentil Soup is one of my favorite recipes from culinary school – it’s hearty, comforting, and comes together in under 45 minutes.
Ingredients
Units
Scale
- 1 medium red onion, diced
- 2 medium carrots, diced
- 1 fennel bulb, diced
- 1 cup french green lentils
- 1 quart vegetable stock, can substitute water
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons olive oil
- kosher salt, to taste
- black pepper, to taste
Instructions
- Dice all the vegetables – cut the onions, fennel, and carrot into 1/2″ pieces. You can combine them all into one large bowl.
- Heat a large pot on medium high heat. Add 2 tablespoons of olive oil, then add the diced onions, fennel, carrot, and a big pinch of salt. Cook until tender (about 10 minutes), stirring occasionally.
- Add in lentils, bay leaf, cinnamon stick, stock, and another big pinch of kosher salt. 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!
Notes
There is no need to soak the lentils. If you want to make this a spicy carrot lentil soup, add red pepper flake when you are sautéing the vegetables.
This recipe is adopted from The San Francisco Cooking School.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Easy Gourmet
- Method: Stove-top
- Cuisine: American