Nutritional Info

Nutrition Facts

Serving Size 1 (70g)

Calories 178
Calories from Fat 124 (69%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 2g 10%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 100.7mg 4%
Potassium 41.6mg 1%
Total Carbohydrate 11.2g 4%
Dietary Fiber 1g 4%
Sugars 4.6g
Protein 1.8g 4%

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Recipe Description
Lentils are one of the oldest legumes. They can be brown, green, red or black. In Italy the finest lentils are the tiny green ones from Castelluccio in Umbria. Unlike beans, lentils do not need to be soaked before cooking. Save the feathery tops of the fennel to garnish the soup.
Prep time
15 min
Cook time
1 hr 10 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
2   medium onions, chopped
2   carrots, chopped
1   medium boiling potato, peeled and chopped
1 Cup(c)  fennel bulb, chopped
1 Cup(c)  tomatoes, chopped
1/4 Cup(c)  olive oil
1 Pinch(pn)  salt, to taste
1 Cup(c)  tubetti, ditalini, or small shell pasta
1/4 Cup(c)  fresh fennel tops (optional)
4 Tablespoon(T)  extra virgin olive oil
1 Pinch(pn)  black pepper, freshly ground, to taste
1 Pound(lb)  brown or green lentils, picked over and rinsed


In a large pot, combine the lentils, onions, carrots, potato and fennel. Add cold water to cover by 1 inch. Bring the liquid to a simmer and cook over low heat 30 minutes. Stir in the tomatoes and olive oil. Add salt and pepper to taste. Cook umil the lentils are tender, about 20 minutes more. Add a little water as needed so that the lentils are just covered with the liquid. Stir in the pasta and cook until the pasta is tender, 15 minutes more. Taste and adjust seasoning. Garnish with the chopped fennel tops, if available. Serve hot or warm, with a drizzle of extra virgin olive oil.

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Lentil and Fennel Soup
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