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Ingredients
0 servings
1 tablespoonextra-virgin olive oil
1leek
finely chopped
1celery heart
keep the outer stalks for stock, cut into small pieces
1fennel bulb
Inner leaves of, keep the outer part for stock, cut into small pieces
1 cupvegetable stock
hot
¾ cupred lentils
rinsed
0.5preserved lemon
finely chopped
2 slicesrye toast
for serving
Instructions
Step 1
Serves 2
Step 2
Preparation
Step 3
1. Heat the olive oil in a Dutch oven over medium heat. Add the leek, celery, and fennel and sauté until soft, 10 to 12 minutes.
Step 4
2. Add the hot stock and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the preserved lemon, stir to combine, then remove the pot from the heat.
Step 5
3. Ideally, allow the soup to sit overnight, as it improves as the flavors infuse. To serve, reheat and accompany with a slice of rye toast.
Notes
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