Lentil, fennel and watercress soup

extra virgin olive oil
1 onion, peeled and chopped
2 fennel bulbs, trimmed and diced
3 sticks of celery, trimmed, halved lengthwise and finely sliced
2 garlic cloves, peeled and finely chopped
250g Le Puy, or French green lentils
1.7 litres chicken or vegetable stock
a pinch of dried chilli flakes
sea salt
100g watercress, coarsely chopped

In short	Preparation time: 10 mins Cooking time: 45 mins Total time: 55 mins Serves: 6 people Cuisine: Vegetarian Course: Soups, starters & snacks

Method

1 Heat three tablespoons of olive oil in a large saucepan over a medium heat, add the onion, fennel and celery and sweat for 15-20 minutes until glossy and starting to colour, stirring occasionally and adding the garlic a couple of minutes before the end.

2 Add the lentils and give them a stir to coat them in the oil, then add the stock and the chilli, bring to the boil and simmer over a low heat for about 25 minutes or until the lentils are just tender.

3 Season to taste with salt, stir in the chopped watercress and simmer for a moment longer (or a few minutes if using Swiss chard) to ensure the greens keep their brilliant colour.

4 Serve in warm bowls with a splash of extra virgin olive oil for those who like it.

Recipe by Annie Bell

Country Living | fennel | lentils & pulses | soups | watercress

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