Lentil and Fennel Soup
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2tablespoons butter
- 1 small onion, peeled and chopped
- 1 medium fennel bulb, trimmed and chopped (or 1/2 large)
- 3 clove fresh garlic (finely chopped)
- 1 small fresh red or green chilli, finely chopped, small (optional)
- 2 medium carrots, peeled and chopped
- 2/3 cup lentils, rinsed (brown or puy)
- 6 cup water (or chicken stock or combination)
- 1 packet fresh oregano (picked and chopped)
- 1 pinch salt (to taste)
- 2 medium fresh tomatoes, chopped
Nutrition per serving
1090kJ / 260Cal
1090 Kilojoules or 260 Calories
12% of daily energy intake*
Protein
10.0grams
Fat
13.0grams
Carbs
21.8grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Hearty and satisfying, just right for a cold night.
Instruction tip
Reserve some of the fine fennel fronds to garnish the soup.
Method
Step 1 of 4
Heat olive oil and butter in a medium saucepan
Step 2 of 4
Once the lentils are tender, season to taste and serve, with snipped fennel fronds as a garnish, and buttered toast.
Step 3 of 4
Add chopped onion, fennel, chilli if using, and garlic to pan and cook on low heat until softened then add carrots.
Step 4 of 4
After 3 or 4 minutes add the lentils, liquid, oregano and tomatoes. Bring to the boil, lower heat, cover and cook for 15 minutes or until lentils taste tender but not mushy.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.