Savory Lentil Soup Recipe
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Tender lentils, fennel, onion, carrot, celery and plum tomatoes simmer together in Swanson® Chicken Broth that has been flavored with bay, crushed red pepper and garlic.
Ingredients
- 1 tbsp. olive oil
- fennel bulb, chopped
- 1 large onion, chopped (about 1 cup)
- 1 large carrot, chopped (about 1/2 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 4 medium Italian plum tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1 bay leaf
- 8 cups Swanson® Chicken Broth (regular, Natural Goodness or Certified Organic)
- 1 bag (16 ounces) dried lentils, rinsed
- 2 cups coarsely chopped watercress
- Freshly grated Parmesan cheese (optional)
- Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until tender.
- Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the lentils are tender. Discard the bay leaf.
- Stir the watercress into the saucepot and cook for 2 minutes. Serve with the cheese, if desired.
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