Lentil Soup
My grandmothers recipe, this delicious lentil soup is packed full of goodness and it's a bowl of classic homestyle comfort food.
Servings: 6
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Fennel seeds
- 2 Bay leaves
- 1 Onion (brown) finely diced
- 2 Garlic cloves crushed
- 1 tbsp Rosemary leaves finely chopped
- 1 carrot peeled and diced
- 1 stick celery diced
- Top of fennel bulb finely sliced (optional)
- 1 Zucchini diced
- 2 cups Dried brown lentils
- 400 g Can cherry tomatoes or crushed tomatoes
- 1.5 litres Vegetable 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.