Lemony fennel and lentil soup

Lemony fennel and lentil soup

Based on 17 ratings

"This lentil soup is the best weeknight recipe when you’re looking for something that’s light but yet filling, comforting and still surprising. My recipe is highly inspired by Golubka Kitchen’s recipe for fennel and lentil soup with gremolata. Since I saw it on Instagram, it’s become one of my staples! This version here is my adaptation of the recipe and how it works for me (and hopefully also for you!). I adjust the greens depending on the time of year: kale in the colder months, swiss chard in the summer months, and even spinach. Enjoy, find your own version, and let me know what you think!"

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
fennel
95 g
brown lentils
½
onion
1 cloves
garlic
½
carrot
½ tbsp
fennel seed
½ stalk
celery
15 g
parsley
75 g
kale
2 tbsp
olive oil
½
bay leaf
¾ l
water
100 ml
apple juice
¼
lemon
salt
pepper
bread (for serving)
MetricImperial

Utensils

cutting board, knife, large pot, spatula, grater, citrus press

How-To Videos

how-to-prepare-fennel

How to prepare fennel

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-kale

How to prepare kale

Nutrition per serving

Cal484
Protein20 g
Fat16 g
Carb71 g
  • Step 1/3

    Reserve fennel tops for garnishing. Slice stems off the bulb, then use up the edible stems by slicing them into rounds. Quarter the fennel bulb, remove and discard core, then thinly slice the quarters (approx. 0.5 cm/1/4 in. thick). Peel and finely chop onion, garlic, carrot, and fennel seeds. Finely chop celery. Separate parsley leaves from the stems and set aside. Finely chop stems. Remove kale stems and discard, or save for another use. Roughly chop the leaves into bite-sized pieces.
    • 250 g fennel
    • ½ onion
    • 1 cloves garlic
    • ½ carrot
    • ½ tbsp fennel seed
    • ½ stalk celery
    • 15 g parsley
    • 75 g kale
    • cutting board
    • knife

    Reserve fennel tops for garnishing. Slice stems off the bulb, then use up the edible stems by slicing them into rounds. Quarter the fennel bulb, remove and discard core, then thinly slice the quarters (approx. 0.5 cm/1/4 in. thick). Peel and finely chop onion, garlic, carrot, and fennel seeds. Finely chop celery. Separate parsley leaves from the stems and set aside. Finely chop stems. Remove kale stems and discard, or save for another use. Roughly chop the leaves into bite-sized pieces.

  • Step 2/3

    Heat some of the olive oil in a large pot over medium-high heat. Add fennel wedges and sauté until brown on each side. Add the rest of the olive oil to the same pot. Add onion, carrot, celery, kale, and parsley stems, fennel seeds, and a pinch of salt, and sauté until onion is translucent. Add garlic and fry briefly until fragrant.
    • 2 tbsp olive oil
    • salt
    • large pot
    • spatula

    Heat some of the olive oil in a large pot over medium-high heat. Add fennel wedges and sauté until brown on each side. Add the rest of the olive oil to the same pot. Add onion, carrot, celery, kale, and parsley stems, fennel seeds, and a pinch of salt, and sauté until onion is translucent. Add garlic and fry briefly until fragrant.

  • Step 3/3

    Add lentils, bay leaf, water, and apple juice to the pot, then stir and season with salt and pepper. Cover, bring to a boil, and let simmer for 15 – 25 min., or until lentils are tender. Remove from heat and remove the bay leaf from the soup. Zest and juice the lemon. Add lemon juice to the soup and season to taste with salt and pepper once more. Ladle soup into bowls, garnish with finely chopped parsley leaves, fresh lemon zest, and reserved fennel tops. Serve with fresh or toasted bread. Enjoy!
    • 95 g brown lentils
    • ½ bay leaf
    • ¾ l water
    • 100 ml apple juice
    • salt
    • pepper
    • ¼ lemon
    • bread (for serving)
    • grater
    • citrus press

    Add lentils, bay leaf, water, and apple juice to the pot, then stir and season with salt and pepper. Cover, bring to a boil, and let simmer for 15 – 25 min., or until lentils are tender. Remove from heat and remove the bay leaf from the soup. Zest and juice the lemon. Add lemon juice to the soup and season to taste with salt and pepper once more. Ladle soup into bowls, garnish with finely chopped parsley leaves, fresh lemon zest, and reserved fennel tops. Serve with fresh or toasted bread. Enjoy!

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