French Lentil Soup with Fennel
I love walking into my home after a long day of work and being met by the heartwarming aroma of a delicious dinner cooking.
Thank you slow cookers!
French lentils are a great match for a slow cooker recipe. In addition to a great flavor these lentils do not get mushy in the cooking process.
Fennel adds a gentle sweetness to this minestrone. (I use the tender light parts for this soup; I save the tougher stalks for stock and use the leaves for garnish.)
You can use a vegetable or chicken stock with this but it is not necessary to achieve a great result.
Add a salad to this hearty soup and you have a healthy meal ready to go.
French Lentil Soup with Fennel
For a slow cooker
Prep time: 20 minutes
Cook time: 9 hours
Makes 8 plus cups
Ingredients:
1 cup French lentils
1 large onion or 2 small onions-diced
2 cloves garlic-minced
1/2 large bulb fennel-dice tender parts
1 carrot-diced
2 cups butternut squash – diced
1/4 cup sun dried tomatoes- diced
1 Tbs. kelp (optional)
1 tsp. fennel seeds- you can grind or leave whole
1/4 tsp. thyme
2 tsp. basil
1/4 tsp. red pepper flakes (optional)
8 cups water
1 cup whole wheat orzo or cooked rice or barley
1/2 tsp. sea salt
1 tsp. olive oil
2 Tbs. low sodium (organic) soy sauce – optional
1/4 cup minced parsley
Wash lentils. Wash and dice onion, fennel, carrot, squash and tomatoes. Mince garlic. Place all in slow cooker with kelp (if using), fennel, thyme, basil, red pepper and water.
Cover and turn on low for 8 hours or high for 6 hours.
Remove lid and add orzo (or grains) and sea salt and olive oil.
Turn heat to high (if not already) and simmer covered for 15 to 20 more minutes.
Add parsley. Taste and adjust seasonings. You can add a little more salt or soy sauce if you want.
Serve garnished with sprigs of fennel greens.
