Fennel Soup Recipe – with Spinach and Lentils

Don't be shellfish . . .Share on FacebookShare on LinkedInShare on Google+Tweet about this on TwitterShare on RedditShare on StumbleUponDigg thisShare on TumblrPin on PinterestEmail this to someonePrint this page

fennel soup recipeDon’t let the many ingredients or the separate steps in this fennel soup recipe intimidate you. This really is an easy and very healthy recipe.

Just print the fennel soup recipe out and take your time. You will impress yourself!


6 cups vegetable stock (may substitute chicken stock), separated in 2 cups & 4 cups

1 cup dried green, brown, or French lentils

1 bay leaf

1 tsp thyme

1 tab olive oil

1 onion, chopped (see how to chop an onion)

1 fennel, chopped

1 rib celery, chopped

2 cloves garlic, pressed

1 can (15 ounce) Roma tomatoes (or about 1 cup fresh tomato, rough cut)

4 cups fresh spinach, thoroughly rinsed

Salt and Pepper to Taste


First, get the lentils going as follows:

Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.

Combine the lentils and 2 cups of the vegetable (or chicken)  stock: Transfer the rinsed lentils to a large stock pot or heavy dutch oven, and pour in the broth. DO NOT ADD SALT

Add the bay leaf and thyme.

Bring to a rapid simmer, over medium-high heat, then reduce the heat to maintain a very gentle simmer. (You should see slight movement in the lentils.)

Cook, uncovered, for 10 minutes (they will not be quite done, you will finish them later) — use a kitchen timer, please!

While the lentils are cooking, chop the onion, then the celery, then the fennel, and add to a saute pan with the olive oil. Turn the heat on low while you press the garlic into the pan. Saute for about 5 minutes, or until the onion becomes slightly translucent.

Add the tomatoes and simmer gently for about 15 minutes.

Make sure to take the heat off the lentils when they’re done.

Transfer the onion, fennel, and tomato mixture into the lentil soup pot. Add the remaining 4 cups broth.

Bring to a rapid simmer, over medium-high heat, then reduce the heat and add the spinach. Simmer for another 5 – 10 minutes, until spinach is quite limp, and the fennel and lentils are done, but not too mushy.

NOW you can salt and pepper to taste.


This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.


Food is one of my passions, one I’ve been exploring for over 50 years. I love cooking healthy, delicious food for my friends and family and am constantly in search for new (or updated) recipes. I grew up in a family that cooks, so a huge portion of my cooking knowledge came to me through osmosis. Hang around in the kitchen long enough, you pick up some things. But, what if you’ve never cooked before? Where do you start? It’s hard to know where to begin, especially when common wisdom is that cooking is easy. Cooking is easy, if you have the right kitchen equipment, years of experience, and an abundance of knowledge AND recipes stored away in your brain. If you DON’T have those things, even the most basic of food preparation can be wrought with difficulty, not to mention very time consuming. My main goal in creating this site is to give both novice and practiced cooks the confidence they need to be their very own cooking guru! I hope you enjoy my site; please feel free to respond to it’s content.

%d bloggers like this: