Fennel & Lentil Soup

Fennel & Lentil Soup

30 minutes, 8 servings, 71 calories per serving, vegan, gluten-free.

Ingredients

  • 6 cups vegetable broth
  • 3 cups chopped fennel
  • Salt and pepper
  • 1 ½ cup cooked brown lentils
  • ½ cup fresh beets leaves, diced
  • 1 lemon juiced

Directions

  1. In a pot, cook vegetable broth, chopped fennel, salt and pepper together for 20 minutes on medium heat.
  2. Blend.
  3. Pour back into a big pot and add the cooked lentils.
  4. Add the fresh chopped beet leaves and lemon juice.
  5. Let cook for 5 minutes and serve.