Lentil and Fennel Soup

Serves: 8
Total Calories: 161


1 pound brown or green lentils, picked over and rinsed
2 medium onions, chopped
2 carrots, chopped
1 medium boiling potato, peeled and chopped
1 cup chopped fennel
1 cup fresh or canned tomato, chopped
1/4 cup olive oil
salt and freshly ground black pepper
1 cup tubetti , ditalini, or small shells
Fresh fennel tops, optional
Extra-virgin olive oil


1 In a large pot, combine the lentils, onions, carrots, potato, and fennel. Add cold water to cover by 1 inch. Bring the liquid to a simmer and cook over low heat 30 minutes.

2 Stir in the tomatoes and olive oil. Add salt and pepper to taste. Cook until the lentils are tender, about 20 minutes more. Add a little water as needed so that the lentils are just covered with the liquid.

3 Stir in the pasta and cook until the pasta is tender, 15 minutes more. Taste and adjust seasoning. Garnish with the chopped fennel tops, if available. Serve hot or warm, with a drizzle of extravirgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 161
Calories from Fat: 60

This Lentil and Fennel Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
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