Lemony fennel and lentil soup

Step 1/3

• 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

• 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

• 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!

Enjoy your meal!