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Overhead view of a bowl of Fennel and red lentil soup

Super Comforting Fennel and Red Lentil Soup Recipe


  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan

Description

This is a hearty, thick soup that makes for a delicious lunch or dinner option. This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, herbs and spices. It’s vegan and gluten-free, so it’s an allergy-friendly recipe that’s filled with savory, comforting flavor.


Scale

Ingredients

  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1/2 lbs fresh shiitake mushrooms (see note 1), stems removed, chopped small in a food processor or by hand
  • 2 heads of fennel, fronds removed, sliced small and thin in the food processor or by hand
  • 2 cups of red lentils picked and rinsed (see note 2 about rinsing red lentils)
  • 8 cups of veggie broth, no-chicken broth or water (see note 3)
  • 1-2 tsp salt (See note 4)
  • 2 tsp dry oregano
  • 1 tsp turmeric
  • 1/4 tsp ground black pepper
  • 1 tsp fennel seeds (optional)

Instructions

  1. Heat the olive oil in a large soup pot. Add the garlic, and cook over medium heat  for 1 minute
  2. Add the chopped mushrooms and sliced fennel and cook over medium-high for 7 minutes, stirring often
  3. Add the lentils and the water or broth. Add salt, oregano, turmeric, black pepper, and fennel seeds if using. Bring the soup to a boil and simmer 35 minutes.  Taste and adjust seasoning to your taste

Notes

  1. Shiitake mushrooms give this red lentil recipe the most flavor and "meatiness".  If you cannot find Shiitake mushrooms you can use any other type of mushroom of your choice.
  2. Place the lentils on a large plate and pick any little rocks or debris.  Rinse them thoroughly by placing them in a fine mesh colander under running water, until the water runs clear.
  3. If you're using water instead of broth, you might need to adjust the seasoning once the soup is cooked.
  4. We used 2 tsp of salt. You can start with 1 tsp and adjust as needed depending on if you're using a broth that already contains salt.
  • Category: soup
  • Method: stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 185
  • Sugar: 4
  • Sodium: 702
  • Fat: 2.5
  • Saturated Fat: .4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 32.5
  • Fiber: 6.4
  • Protein: 10.4
  • Cholesterol: 0

Keywords: how to make red lentil soup, red lentil soup recipe, fennel soup