1 Tablespoon olive oil
1 Fennel bulb, chopped
1 Large onion, chopped
1 Large carrot, chopped
1 Stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
½ teaspoon crushed red pepper
1 Bay leaf
8 Cups Chicken Broth
½ bag (16 ounce) dried Lentils, rinsed
2 Cups coarsely chopped watercress
Freshly grated Parmesan cheese
Heat oil in saucepan over medium heat. Add fennel, onion, carrot, and celery and cook until tender.
Add tomatoes, garlic, red pepper and bay leaf. Cook and stir for 2 minutes. Add broth and lentils.
Heat to a boil. Cover and cook over low heat 25 minutes or until lentils are done. Discard bay leaf.
Stir in watercress. Cook 2 minutes. Serve with Parmesan cheese, if desired.
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