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Lentil Soup with Winter Squash and Fennel


Eve clipped it from a newspaper years ago

A comforting soup for a cold night, lentils and squash made special with the taste of fennel.


1 small fennel bulb
1-2 T. olive oil
1 small onion, finely diced
240 ml1 c. dry lentils
5 ml1 tsp. fennel seed
950 ml4 c. water or vegetable broth or a combination
1 ml1/4 tsp. salt
230 g1/2 lb. winter squash, peeled and cut into medium dice
freshly ground pepper


Cut stalks off fennel bulb. Finely chop tender, feathery leaves and set aside.
Discard stalks. Trim away any bruised or blemished areas of bulb and cut bulb
into medium dice.

Place olive oil and onion in soup pot. Saute over medium heat, about 10
minutes. Add diced fennel bulb. Stir and saute 5 minutes. Add lentils, fennel
seed, water and salt to taste. Bring to boil. Reduce heat to simmer and cook,
partly covered, 30 minutes.

Uncover, add squash and cook another 20 minutes or until squash and lentils are tender.
During last few minutes of cooking, stir in reserved chopped fennel leaves.
Before serving, grind a little pepper over soup. Stir and serve. Makes 4 servings.

Major Ingredients: 


When I made this a couple of days ago I substituted vegetable broth for a cup of the water and was so pleased with the result that I'm editing the recipe to include that. It seemed to make the flavors blend perfectly in a soothing, brothy way.