Dinner 3/19/13: Fennel Potato Lentil Soup

22 Mar

This could also be called “Use up the last of the veggies in the fridge soup.”

fennel potato lentil soup

Lentils aren’t very photogenic

1 medium onion, diced
1 tablespoon oil (I used habanero olive oil)
1 cup chopped carrots
2 small fennel bulbs, diced
2 cups diced potatoes
1/2 cup green French lentils (brown lentils will work too, but are larger and will take longer to cook)
2-3 bay leaves
cumin, coriander, ginger to taste
7-8 cups water or broth
salt and pepper to taste

In a soup pot, saute the onion until it starts to soften. Add the carrots and fennel. When then onions are translucent, add the potatoes, lentils and spices. Stir to coat the veggies thoroughly with the spice mixture. Add the water/broth and bring to a boil. Lower temperature to a high simmer and cook 20-30 minutes or until the potatoes and lentils are soft. Add salt and pepper to taste.

Fennel Potato Lentil Soup

Trying out new locations at work to take lunch photos.

Crumbled crackers or some other crouton-ish substance is a nice addition. If you use less water, is will make a thicker soup and you can eat it with flat bread like a curry.

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Posted by on March 22, 2013 in cooking, food


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