Spring Lentil Soup

This gorgeous seasonal soup is layered with aromatic fennel, vibrant green asparagus, and fresh chives.

Recipe from Local Dietitian, Rachel Alves

Serves 6




2 tablespoons olive oil

1 small fennel bulb, stalk and outer layer removed, diced

2 large celery stalks, diced

2 large carrots, diced

1 medium yellow onion, diced

3 large garlic cloves, minced

Salt and freshly ground black pepper

2 cups brown lentils, rinsed

1 ½ quarts low-sodium chicken or vegetable broth

1 ½ quarts water

4 sprigs fresh thyme

8 asparagus spears, trimmed and cut into 1 ½-inch pieces

2 big handfuls of spinach leaves

¼ cup chopped fresh herbs such as parsley, basil, mint or tarragon

¼ cup chopped fresh chives

Freshly grated Parmesan cheese, extra-virgin olive oil, for serving




Heat the oil in a large Dutch oven or stockpot over medium heat. Add the fennel, celery, carrots, onion, garlic, 1/2 teaspoon salt, and several grinds of pepper. Cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.  Add the lentils, stirring to combine. Add the broth, water, and thyme. Increase the heat to high and bring the mixture to a boil, stirring occasionally. Cover the pot, reduce the heat to low, and simmer until the lentils are just tender, about 30 minutes. Add the asparagus and spinach and simmer until the asparagus is tender, 8 to 10 minutes. Stir in the herbs and season with salt and pepper to taste.