This soup became an instant family favorite, enjoyed by both vegans and non-vegans. It has a rich flavor, is hearty and filling and a bit lighter than lentil stews made with tomatoes. It's easy to digest which also makes it an ideal meal for breaking a fast.

Serves 4
INGREDIENTS
1 tablespoon olive oil
1 large carrot, diced
2-1/2 stalks fennel, diced (save bulb for another recipe)
1 small red onion, diced
2 large garlic cloves, minced
1 teaspoon pink Himalayan salt, plus more as needed
1 cup dried red lentils
5 cups low-sodium vegetable broth (see note)
1 whole bay leaf (see note)
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