This lentil, fennel and watercress soup is a hearty protein-packed recipe that my Mom used to make. Perfect for chilly winter evenings. It’s both nourishing and comforting, with the vibrant flavors of fennel and peppery watercress shining through.
INGREDIENTS:
- 3 Tbps olive oil
- 1 cup coarsely chopped fennel (tender parts only — no tops)
- 3/4 cup coarsely chopped onions
- 1/2 cup coarsely chopped celery
- 1/4 cup finely chopped carrot
- Generous 1/4 cup finely chopped red bell pepper
- 1 bunch watercress (about 1/2 pound), large stems removed
- 1 medium garlic clove, minced
- 1 1/2 cups brown lentils, picked over, soaked for several hours, and drained
- 5 to 6 cups heated chicken stock
- Scant 1/8 tsp dried thyme
- 1/4 tsp salt, or to taste
- 1 medium bay leaf
- 4 dashes Tabasco
- 2 Tbps unsalted butter
DIRECTIONS:
- Place olive oil in a deep pot and add fennel, onions, celery, carrot and red pepper. Sauté a few minutes until it starts to brown and turn soft.
- Add watercress and cook until just wilted, a few more minutes. Add garlic, lentils, and about 4 cups of the stock.
- Bring to a simmer and add thyme, salt, pepper, bay leaf, and Tabasco.
- Cook over very low heat for about 20 minutes, until lentils are tender and falling apart, adding a bit more stock if necessary.
- Place soup in a food processor and puree. Return to pot and add balance of the stock and heat thoroughly. Stir in optional butter.
- Garnish with a sprig of watercress.
Serves 6 to 8