Tomato, Lentil and Fennel Soup
A new favourite, gathered as so often from a food magazine aricle, this one about an American cook with a couple of her recipes included. I didn't like the look of the others, but this one has turned out to be the most delicious and easy soup which has texture and really does fill and comfort. A whole bulb of fennel is expensive, relatively, but worth it for this. The recipe makes lots and can be frozen.
Oilive oil and butter
4 thnly sliced garlic cloves
1 large bulb of fennel thinly sliced
1 medium onion also thinly slcied
Fennel seeds - two tsp if you like it but I only used one as they can be very strong.
Chilli flakes - about a shake or 1/2 tsp
185 red lentils
2 x tins plum tomatoes
1.4 litres water or stock - I don't measure, just add enough to cover the ingredients and top up for flavour and consistency as I go.
- Heat 2 tbsps butter and 2 of olive oil and add garlic, fennel and onion. Let these soften slowly, at least 10 minutes so they start to caramelise.
- Add the spices and let cook for a minute or two.
- Add lentils, then the tomatoes, crushing these. Add water or stock, season with S and P, and bring to a stiff simmer.
- Simmer 45-60 minutes, stirring occassionally.
- Season again, adding more chilli flakes if you like. Serve with a spoonful of yoghurt in the bottom of each bowl - just a suggestion.
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