Carrot, Fennel and Lentil Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 shallot, diced
- 1⁄2 fennel bulb, chopped
- 3 carrots, chopped
- 1 cup kale leaf, stemmed and chopped
- 1 large tomatoes, chopped
- 5 cups vegetable broth
- 1⁄2 dry white wine
- 1 1⁄2 cups dry lentils
- 1 cup brown rice
- 3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 2 tablespoons white wine vinegar
- 2 teaspoons herbes de provence
directions
- Heat oil in stockpot over medium-high heat.
- Saute shallots, fennel, and carrots until shallots are translucent.
- Add white wine and cook over medium heat until mostly absorbed.
- Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
- Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
- Stir in vinegar, season to taste. Enjoy!
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!