Red Lentil and Fennel Soup

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.

Red lentil soup with croutons and cilantro

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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