My grandmothers recipe, this delicious lentil soup is packed full of goodness and it's a bowl of classic homestyle comfort food.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main,, Soup
Cuisine: Mediterranean
Keyword: lentils, soup, vegetarian
Servings: 6
Author: Marie Muccio
Ingredients
1tbspOlive oil
1tbspFennel seeds
2Bay leaves
1Onion (brown)finely diced
2Garlic clovescrushed
1tbspRosemary leavesfinely chopped
1carrotpeeled and diced
1stick celerydiced
Top of fennel bulbfinely sliced (optional)
1Zucchinidiced
2cupsDried brown lentils
400gCan cherry tomatoesor crushed tomatoes
1.5litresVegetable stock
Instructions
Heat oil in a large, heavy based pot over medium heat. Add fennel seeds, bay leaves, garlic and onion, cook gently for a few minutes being careful not to burn.
Add rosemary, carrot, celery and tops of the fennel bulb. Cook for 5 minutes or until softened.
Add zucchini, pumpkin, lentils, tomatoes and stock. Turn up the heat and once it comes to a gentle boil, lower the heat to a simmer.
Simmer on low heat for 40 minutes or until lentils are soft.Season well and serve with a drizzle of extra virgin olive oil.
Notes
Have you made this recipe? Don't forget to share on instagram @mrsfoodiemumma using the hashtag #mrsfoodiemumma