This Red Lentil Soup with Leek, Fennel and Celery Heart uses simple ingredients to create an elegant result. Aside from being delicious, this soup is incredibly healing and nourishing for the body, which is why it has earned a top spot among my all-time favorites. I love this soup is because it highlights several underutilized ingredients that are bursting with flavor and nutrition.
Fennel is crunchy, slightly sweet and a refreshing addition to this soup. It is one of those vegetables that many people have never tried simply because they do not know what it is or how to use it. The use of fennel in this soup imparts a slight anise flavor.
To prepare the fennel, cut away any stalks that are attached to the bulb of your fennel. Then, trim a bit off the bottom of the bulb. Cut straight down through the root of the bulb and repeat to cut the halves into quarters. If the outer layer of your bulb feels wilted or rubbery, peel it away and discard. With the quarter still on its side, slice crosswise to cut the fennel into slices. Start at the top of the bulb and work toward the root.
Sometimes dirt and debris get caught inside the many layers and leaves of a leek. However, there is a simple solution to getting all that dirt out. All you need is a sharp knife, a bowl of water and a colander. First, thinly slice the white and light green part into rings and discard the root end (the dark green part can be discarded too or saved for stock). Then submerge the sliced leeks in a bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers. Allow the leeks to sit in the water for a few minutes. Then scoop them into a colander or a slotted spoon. Now you have clean, sliced leeks that are ready to be used.
The pale, inner stalks of celery are called the celery heart. They taste like celery but there's no intense crunchiness or stringiness to battle. Celery heart can be prepared by peeling away the outer stalks, trimming a bit off the bottom of the celery heart, and cutting the heart into small pieces.
This recipe was adapted from Mind Body Green.
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Red Lentil Soup with Leek, Fennel and Celery Heart
- Total Time: 50 minutes
- Yield: 2 -4 servings 1x
Ingredients
- 1 tablespoon coconut oil
- 1 leek (finely chopped)
- Inner leaves of 1 fennel bulb (cut into small pieces)
- 1 celery heart (inner stalks, cut into small pieces)
- 4 cups broth or water
- 1 cup red lentils (rinsed)
- Juice of ½ lemon
- Sea salt and pepper (as desired)
- Fresh cilantro (to garnish)
Instructions
- Heat the oil in a large pot over medium heat. Add the leek, fennel and celery and sauté until soft, 10 to 12 minutes.
- Add the broth or water and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the lemon juice, stir to combine, then remove the pot from the heat.
- To serve, sprinkle with a pinch of sea salt and pepper and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Chelley
So good! I double the recipe to have enough for a few lunches during the week. I make one addition, which is a seeded, cubed lemon (peel and all) added to the veggies while they sauté. These bite-sized lemon chunks add a chewy almost meaty element and bright flavor. I feel super energized and healthy after a bowl of this lemon enhanced Lentil, Leek, Fennel, Celery soup. I have made this numerous time over the past 6 months and it is very forgiving (e.g., I have made it with no celery and more leek, and it was still amazing). Garnishing with parsley rather than cilantro also works. Incidentally, I was inspired to add whole lemon chunks after dining with a Persian friend who serves a chicken, lentil, lemon dish with slices of cooked, unpeeled lemon.
★★★★★
Lindsey
Hi Chelley,
Thank you so much for such a thoughtful review! I love your suggestion of adding bite sized lemon chunks! I will definitely give that a try 🙂 And yes, I also find that the best recipes are the ones that are the most forgiving. It's great to play around with what you have (or don't have) on hand! Again, thank you so much!