On my plate – Red lentil soup with fennel

If you don’t know the „On my plate“-posts I do, please check here for some explanation.

In a nutshell, I share with you recipes that are
– healthy (most of the time)
– delicious (at least in my opinion)
– easy (I´m not much of a cook)
and are great for kids.

Please keep in mind: I don’t believe in following a strict diet. Neither do I do Low-Carb, cut out dairy completely, feel the need to eat gluten-free nor do I count calories. 
I am a part-time pescetarian due to the fact that most of the meat we get is full of antibiotics and that the animals suffer to keep up with the obscene amount of meat the western world consumes everyday. Part-time because my husband is a hunter, and I gladly eat the meat he brings home, for I know the game he gets me roamed the woods freely and wasn’t fed growth-inducing hormones.
Feel free to adapt the recipes to your own dietary needs and preferences.

Red lentil soup with fennel

As you can read above, I need a source of protein other than meat (we eat fish about twice a week).
Of course eating cheese and greek yoghurt is one option to make sure you get what your body needs, but for all the vegans, the lactose-intolerants and the cheese-haters (will never understand that…) out there, legumes are the way to go.

So today on the menu: A red lentils soup with fennel!
Don’t be mistaken by the word „soup“ though, this is a hearty and filling stew, made summer appropriate by adding the fennel for some freshness.

It is meant to be a colorful and thus mood-lifting arrangement, too, having red lentils and green fennel, but the lentils I chose this time went from red to brown, kind of ruining the looks, but not the taste.
And the taste is what counts, am I right?

What you will need


The ingredients (2 servings):
– One small onion
– 150g dried red lentils
– 700 ml vegetable broth
– 200 g fennel
– 2 cloves of garlic (less if you aren’t that much into garlic, but I love it)
– Olive Oil
– Salt, (cayenne) pepper and bell pepper powder for seasoning

How to:
– Cut the onion, mash the garlic and stew them with some olive oil
– Add vegetable broth and lentils and cook for around 10 minutes on low heat
– Add fennel (cut into small cubes) and cook for around five minutes more
– Season to taste

In the original recipe (see here) there is a side of yoghurt served to add some more freshness, but I prefer it without that. Just the fennel works very well for me.

As always, make sure to mush or process food for very small children.

Quick, easy and healthy. Another one for the busy mom-on-the-go.

Do you like legumes?
And if so, which is your favorite way of serving them?

(Visited 15 times, 1 visits today)

Related Post