Fennel-Infused Red Lentil Soup
Serves: 6 servings
Ingredients:
10
A hearty and flavorful soup infused with the aromatic essence of fennel, perfect for a cozy night in or to impress your dinner guests.
Ingredients
| 1 | cup red lentils |
|---|---|
| 2 | tablespoons olive oil |
| 1 | onion (medium) |
| ½ | cup celery |
| 1 | cup butternut squash or sweet potato (diced) |
| uncooked Italian-flavored chicken sausage links (casings removed) | |
| 4 | water |
| ¼ | fennel bulb (small/medium-sized) or 1 teaspoon fennel or anise seeds |
| salt and pepper (to taste) | |
| 1 | tablespoon brown sugar (optional) |
Instructions
| 1. | Begin by meticulously sorting the red lentils to ensure that any small rocks or debris are removed. |
|---|---|
| 2. | In a large pot, sauté the diced onion, celery, and butternut squash in olive oil until they are tender and fragrant. |
| 3. | Add the Italian-flavored chicken sausage links (casings removed) and cook until fully cooked. |
| 4. | Introduce the sorted red lentils to the pot, ensuring they are evenly coated with the aromatic mixture. |
| 5. | Pour in the water, fennel, salt, and pepper, then bring the soup to a gentle boil. |
| 6. | Cover the pot and allow the soup to simmer over medium to medium-low heat for approximately 20 minutes, or until the lentils have softened to perfection. For a thicker consistency, gently mash a portion of the soup and let it sit for an additional 10 minutes. |
Published on Jul 19, 2024 by Luminița