Soupe réconfortante au fenouil et aux lentilles corail

Ingrédients

• 1 tbsp extra virgin olive oil
• 4 cloves of garlic, minced
• 1/2 lbs fresh shiitake mushrooms (see note 1), stems removed, chopped small in a food processor or by hand
• 2 heads of fennel, fronds removed, sliced small and thin in the food processor or by hand
• 2 cups of red lentils picked and rinsed (see note 2 about rinsing red lentils)
• 8 cups of veggie broth, no-chicken broth or water (see note 3)
• 1-2 tsp salt (See note 4)
• 2 tsp dry oregano
• 1 tsp turmeric
• 1/4 tsp ground black pepper
• 1 tsp fennel seeds (optional)

Préparation

1. 1

   Heat the olive oil in a large soup pot. Add the garlic, and cook over medium heat for 1 minute

2. 2

   Add the chopped mushrooms and sliced fennel and cook over medium-high for 7 minutes, stirring often

3. 3

   Add the lentils and the water or broth. Add salt, oregano, turmeric, black pepper, and fennel seeds if using. Bring the soup to a boil and simmer 35 minutes. Taste and adjust seasoning to your taste