Description
A recipe for Savory Lentil Soup

Ingredients

• 1 tablespoon olive oil
  
• 1 fennel bulb, chopped
  
• 1 large onion, chopped
  
• 1 large carrot, chopped
  
• 1 stalk celery, chopped
  
• 4 medium Italian plum tomatoes, chopped
  
• 2 cloves garlic, minced
  
• 1/2 teaspoon 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)

Preparation
Prep: 25 minutes | Cook: 35 minutes

1. Heat oil in large saucepot over medium heat. Add fennel, onion, carrot and celery and cook until tender.

2. Stir in tomatoes, garlic, red pepper, bay leaf, broth and lentils. Heat to a boil. Reduce heat to low. Cover and cook 25 minutes or until lentils are tender. Discard bay leaf.

3. Stir in watercress and cook 2 minutes. Serve with cheese, if desired.

Nutrition
no information available

Serves
Makes: 10 servings

Variations
no information available