Savory Lentil Soup
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
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1 tbsp. olive oil
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1 fennel bulb, chopped
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1 large onion, chopped (about 1 cup)
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1 large carrot, chopped (about 1/2 cup)
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1 stalk celery, chopped (about 1/2 cup)
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4 medium Italian plum tomatoes, chopped
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2 cloves garlic, minced
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1/2 tsp. crushed red pepper
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1 bay leaf
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8 cups Swanson® Chicken Broth (regular, Natural Goodness or Certified Organic)
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1 bag (16 ounces) dried lentils, rinsed
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2 cups coarsely chopped watercress
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Freshly grated Parmesan cheese (optional)
Directions
1.
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until tender.
2.
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.
3.
Stir the watercress into the saucepot and cook for 2 minutes. Serve with the cheese, if desired.
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