Lentil Soup with Fennel

Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

Bring the vegetable stock to the boil. Pour in the lentils and cook at low temperature with the lid closed for 30-40 minutes. In the meantime, cut tomatoes into quarters, remove seeds and dice very finely. Finely dice the onions, halve the fennel and cut into thin slices, coarsely chop the fennel greens.

Saute onions and fennel slices in 3 tbsp hot olive oil over medium heat, stirring, until soft, 5 minutes. Add diced tomatoes, sauté another 5 min. until soft. Season heartily with juice of one lemon, salt, pepper and 1 pinch of sugar.

Cut peppers in half, remove seeds, cut into small strips and add to lentils. Season with salt and pepper. Fill soup into preheated plates and bring to table with the fennel-parsley mixture, 1 tbsp each olive oil and fennel greens.

Notes: instead of peppers, added a tiny bit of crushed jalapeno (penzeys) to the vegetables, then added the vegetables to the soup in the crockpot. Yummy, the spoonful of olive oil in the plate is a must for a rounded flavor.

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