Cooked - Nonna’s Lentil, Fennel & Celery Soup - New Recipe

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Nonna’s Lentil, Fennel & Celery Soup

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8.0

1 cup whole red or green lentils

2 cups chopped celery, stems and a few leaves

2 cups chopped fennel, bulb and feathery tips

1 medium onion, finely sliced

1 tablespoon fennel seeds

1 teaspoon cracked black pepper

2 tablespoons dried Italian herbs

2.5 litres filtered water

1 cup chopped flat-leaf parsley

2 tablespoons cold-pressed olive oil

1 tablespoon quality salt, or to taste

Extra quality salt and cracked black pepper, to serve

Place the lentils, celery, fennel, onion, fennel seeds, cracked pepper, Italian dried herbs and filtered water in a large saucepan and bring to the boil on a medium heat.
Reduce heat and simmer and cook for 50 minutes or until lentils and vegetables are soft and cooked.
Add the parsley 5 minutes before serving to allow its flavour to steep in the boiling liquid, then stir in the oil and salt.
Divide soup into bowls, then serve with extra salt and cracked pepper on the side.

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