The weather is still a bit nippy in the mornings and I find myself craving for comforting meals even now. I had recently bought some gorgeous Fennel from my local Whole Foods and used them in two different ways, my Roasted Curried Fennel and this recipe in which I’ve used all the stems and fronds as well.
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Lentil, Cabbage and Fennel Soup
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Hearty and healthy, this vibrant soup is packed with lentils, cabbage, and fennel. A perfect weeknight meal!
Ingredients
- 1 cups (237 ml) red lentils
- 1 cups (237 ml) sliced green cabbage
- 1 cups (237 ml) sliced fennel
- 1 bay leaf
- 2 tsp cumin seeds
- 1 inch (2.5 cm) ginger
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 chopped tomato
- 1 chopped green chili/jalapeño
- 2 cups (473 ml) water
- Salt
- 2 tbsp oil
Instructions
- Wash the lentils and set aside.
- Prepare the vegetables.
- In a pot, heat oil and cumin seeds until they crackle.
- Add the cabbage, fennel, bay leaf, all spices, tomato, and jalapeños.
- Sauté on medium heat until well mixed.
- Add the lentils and stir for about one minute.
- Add water and salt. Bring to a boil.
- Reduce heat, cover, and cook until the lentils are tender (approximately 15-20 minutes).
- Serve hot.
Notes
- To enhance the fennel flavor, lightly toast the fennel slices in a dry pan before adding them to the soup.
- For a creamier soup, blend a portion of the cooked soup with an immersion blender before serving.
- Leftovers can be stored in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Do I need to soak the lentils before cooking?
Red or split lentils need no soaking and cook directly in the broth. Green or brown lentils benefit from a 30-minute soak to reduce cooking time.
When should I add the fennel so it keeps some texture?
Add the fennel about 10 minutes before the soup is done so it softens but does not turn mushy. If you prefer a silkier texture, add it with the cabbage at the start. 
Can this soup be made ahead and frozen?
Yes, it freezes well for up to 3 months. Leave out any cream or fresh herb garnish until you reheat and serve.
