Recipe
Author
Hy-Vee Seasons Magazine
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Description
Aromatic fennel brings a sweet and mildly spicy flavor to this fiber- and protein-rich soup. Serve with slices of crunchy toasted ciabatta or whole grain bread.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium fennel bulb | ||
| 4 clove(s) garlic, minced | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large onion, chopped | ||
| 1 medium sweet potato, peeled and cut into 1/2-inch chunks | ||
| 9 c. water | ||
| 1 ¾ c. lentils, rinsed and drained | ||
| 1 tsp. Hy-Vee dried thyme | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 8 oz. smoked, fully-cooked ham, cut into 1/2-inch pieces |
Directions
- Cut stalk from fennel, reserving fennel fronds for garnish. Chop enough of the fennel bulb to equal 1 1/2 cups; set aside.
- In a stockpot, cook garlic in hot oil over medium heat for 1 minute. Add onion and cook until tender and golden brown. Add sweet potato and chopped fennel; cook until tender, stirring occasionally. Add water, lentils, thyme, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until vegetables are tender. Stir in ham. Heat through.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 15mg
- Sodium: 650mg
- Total Carbohydrates: 34g
- Protein: 17g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 20%
0%
Iron 25%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2014.