For me, soup is good any day, any month, and any season. But, just before the tender buds appear on trees, a slight chill in the air, overcast not yet spring days, soup fills your heart with the right warmth and heartiness. This lentil soup is packed with vegetables, green lentils, and herbs. It is simmered slowly to meld all the flavors—perfect for those days when you crave comfort in a bowl.

This soup can be made with or without oil. You can choose whether to add it when you sauté the onions.

Fennel contributes a subtle, sweet, and mild anise flavor to this soup. The key to the freshness and vibrant flavor here is Dill so use as much as you like.

If you saute the vegetables you will deepen the flavor so do not skip that part. I have used homemade vegetable broth and some vegan bullion that I have linked here from Amazon.

I make my Umami seasoning at home with dried Shiitake mushrooms but use your favorite seasoning that is readily available on Amazon or leave it out.

Ingredients:

Serves 6-8

1  tbsp olive oil

2 large onions, finely chopped

2 carrots chopped

5-6 button top mushrooms finely chopped

1 head of fresh fennel – thinly sliced

1 head of garlic cloves, minced

1/2 cup green lentils, rinsed

5 cups vegetable broth

1/2 tsp ground black pepper

2 vegan bullion cubes

1 tbsp Umami powder

1 tbsp pomegranate molasses

1 1/2 cup of fresh dill finely chopped

1 cup of fresh parsley finely chopped

Salt to taste

Instructions:

        1.        Sauté the Onions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, for 10 minutes until softened and golden. The process is the same if you are not using oil, just use splashes of water if onions start to stick

        2.        Build the Base

Add the garlic, to the pot with the onions, cooking until the garlic is fragrant, about 1-2 minutes. Add the fennel and carrot and saute for another 3-4 minutes so the veggies can caramelize and build flavor.

        3.        Add the Lentils

Stir in the lentils, followed by the broth, bullion and umani seasoning. Bring the mixture to a boil. Then reduce the heat to low. Simmer for about 30 minutes so the lentils soften.

        4.        Add Fresh Herbs

Add the chopped dill and parsley.  Simmer for another 10 minutes, letting the greens cook down and release their flavors. Taste and season with salt as needed

        5.        Serve and Garnish

Garnish with a dollop of plant-based yogurt and some pumpkin seeds.

Sharing at Fiesta Friday