Go Back
–+ servings
Nonna’s Lentil, Fennel & Celery Soup

Nonna's Lentil, Fennel & Celery Soup for Cozy Nights

A nutritious bowl of Nonna’s Lentil, Fennel & Celery Soup, perfect for warming winter nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Lentils red or green
  • 2 stalks Celery use both stems and leaves
  • 1 bulb Fennel use bulb and feathery tips
  • 1 medium Onion finely sliced
  • 1 teaspoon Fennel Seeds adjust to preference
  • 1 teaspoon Cracked Black Pepper freshly cracked
  • 1 teaspoon Dried Italian Herbs oregano and thyme recommended
  • 6 cups Filtered Water
  • 1/4 cup Flat-leaf Parsley chopped
  • 2 tablespoons Cold-pressed Olive Oil high-quality
  • to taste teaspoon Salt adjust to taste
Optional Add-ins
  • 1 cup Angel-hair Noodles cooked
  • 1 cup Cooked Chicken or Sausage for non-vegan version

Equipment

  • Large saucepan

Method
 

Cooking Instructions
  1. In a large saucepan, mix lentils, celery, fennel, onion, fennel seeds, cracked pepper, Italian herbs, and water. Bring to a boil over medium heat.
  2. Lower the heat and allow the mixture to simmer for about 50 minutes until lentils and vegetables are tender.
  3. Add the flat-leaf parsley 5 minutes before serving. Stir in olive oil and adjust salt as needed.
  4. Ladle soup into warm bowls, serving hot alongside extra salt and cracked black pepper.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 32gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Use fresh produce for best flavor. Avoid mushy lentils by checking doneness before cooking time ends.

Tried this recipe?

Let us know how it was!