Put the winter in the soup pot: Lentil soup with wild fennel

A simple and easy-to-prepare lentil soup, which thanks to a small winter addition of wild fennel leaves becomes a real delicacy

Walla!

Food

05/01/2022

Wednesday, 05 January 2022, 08:15 Updated: 09:05

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Put the winter gifts in the pot.

Lentil soup with wild fennel (Photo: Shani Brill)

Lentil soup has something very basic, simple and available.

It is easy to prepare, it does not require much time and if you learn to match it with the right vegetables or herbs, you will get a delicacy.

likes to put in his pots the wild plants that cover the edges of the roads, fields and hills in bright green.

After teaching us how wonderful it is to add fresh hyssop leaves to vegetable soups, and how winter succulent spinach leaves become a rich stew with garlic and hot yogurt, he gathers wild fennel and adds it to the lentil soup.

Wild fennel can be found in the winter in many places, its taste is sweet and aniseed and it will add a lot of its charm to the seemingly familiar and simple lentil soup.

If you have not found one, you can always make the soup with dill, but remember, it is not the same.

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To the full article

The taste of the wild guard is sweet and aniseed.

You can always replace it with dill, but it will not be the same (Photo: Shani Brill)

Chef Nashat Abbas, who was for years the chef of El Babour Restaurant in Wadi Ara and El Babour Yam in Acre, set out on a new path and recently opened the Sahara Palace Restaurant in Kfar Nin in the Jezreel Valley (this is what Avi Efrati thought of the Sahara Palace Restaurant when he visited there).

There in front of the valley fields he cooks local Galilean food from wild plants that he collects in a combination of new and ancient cooking techniques.

Lentil soup and wild fennel

Recipe By: Nashat Abbas, Walla!

Food

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• 20 minutes work

• 60 minutes total

• Easy to prepare

• 4 diners

• Arabic

• vegan

• fur

• Soups

• kosher

Lentil soup and wild fennel (Photo: Shani Brill)

Ingredients

• • 500 grams of green lentils - soaked for about two hours in cold water

  • ¼ Olive oil

  • 2 onions - finely chopped

  • 3 cloves of garlic slices

  • 1 bunch of wild fennel (leaves only) / For those who can not get can use dill

  • 1 liter of chicken / meat / vegetables

  • 1 tablespoon salt

  • ½ Grated black pepper

  • ½ כףהברט

• For the conversion table, click here>

Preparation

How to make lentil soup and wild fennel?

• In a saucepan, fry the onion in olive oil until golden.

• 2 Add the garlic and fry for another minute.

• 3 Drain the lentils from the soaking liquid, add to the pot and stir well for 2-3 minutes.

• 4 Pour the stock and spices and bring to a boil.

• 5 Chop the fennel, lower the heat and add it to the pot.

  Continue to cook under partial cover for about 40 minutes or until the lentils are tender.

• Not sure how to make a spindle?

  Enter the complete guide to making soup stock.

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Tags

• recipe

• Lentil soup

• Soups

• Guard