Super Simple Spinach-Fennel-Lentil Soup
3 Tb. Olive oil
1 large fennel bulb, stems & base cut removed
1 cup dried lentils, rinsed
8 cups water or vegetable broth
1/2 tsp. salt
1 large bunch fresh spinach, washed
1 Tb. fennel seed
salt & pepper to taste
1-2 fresh lemons
In a large soup pot, heat the oil and add chopped fennel just to soften. Add lentils and water or broth, salt and fennel seed. Cook about 20 minutes on medium-low heat. Add fresh spinach and let cook another 5 minutes. Salt and pepper to taste. Squeeze some fresh lemon juice onto soup before serving. Yum!
For a spicy option, add 1 chorizo sausage cut in chunks about 10 minutes into cooking. (Soy chorizo can be used to keep it vegan.)
About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.
