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Hearty Lentil, Fennel, & Celery Soup

Gluten Free Veggie Pies

Growing up in Venezuala with Italian parents, this soup was a regular in our household. With the rich fennel-scented broth, it's a perfect nourishing wintertime soup.

It's packed full of goodness from the fennel (potasium and calcium), celery (Vitamin K, Folate and Manganase) and lentils (protein and iron).

So simple and so, so delicious.

Dairy free, egg free, vegan, and gluten free.


  • 1 cup red or green lentils - green lentils give a more earthy flavor and stay firmer than red lentils once cooked, but either work well in this soup.

  • 3 sticks celery, sliced, you can even include a few of the leaves

  • 1 whole fennel bulb, diced, including the stem and feathery tips

  • 1 medium onion, diced

  • 1 tblspn whole fennel seeds

  • 2 tblsps dried Italian herbs

  • 1 tspn cracked black pepper

  • 2.5 L vegetable stock

  • 1 cup parsley, chopped

  • 2 tblspns olive oil

  • Salt & cracked black pepper, to taste and on serving


Heat 1 tblspn of the olive oil in a pan and add the onion, celery and fennel. Stir for 5 minutes until just softening.

Add the lentils, fennel seeds, dried herbs, pepper, and stock and bring to the boil over a medium heat.

Reduce the heat to a simmer and cook for 40 minutes or until the lentils and vegetables are nice and soft, and cooked through.

5 minutes before cooking time is complete, stir in the fresh parsley, and just before serving, swirl through the remaining olive oil.

Serve with fresh chopped parsley.


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