Cozy, Nourishing & Weeknight-Friendly
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Cost per Serving: Under $3
- Calories per Serving: ~260 kcal
This lentil and fennel soup is one of those recipes I didn’t expect to love as much as I do. Fennel isn’t always the first vegetable we think of when making soup — but when it’s paired with carrots, lentils, and just the right herbs, it creates something warm, earthy, and completely comforting.
It’s exactly the kind of meal I crave during happy soup season — cozy, rich in flavor, and still light enough for a simple dinner. And as a mom with three little ones running around, the fact that it’s a one-pot, under-40-minute, busy weeknight dinner makes it even better.
You can use green or red lentils, swap the fennel for parsnips, or try butternut squash in place of carrots. It’s a flexible and forgiving recipe — the kind I know I’ll come back to over and over again.
Table of Contents
Why You’ll Love Lentil and Fennel Soup Recipe
Because this isn’t just another lentil soup — it’s the one that feels a little elevated, without actually asking more from you.
It’s comforting, but not heavy. It’s packed with plant-based protein, but still tastes like something you’d serve with crusty bread and a glass of wine. It’s got depth from the sautéed veggies, a soft, savory sweetness from the fennel, and just enough acidity from the tomatoes to brighten every spoonful.
The best part? This lentil and fennel soup is totally doable on a busy weeknight. Everything simmers in one pot, and it’s easy to customize depending on what’s in your fridge. Swap red lentils for green. Use broth or bouillon. Add butternut squash or skip the Parmesan — it all works.
So whether you’re a fennel skeptic or already searching for new soup fennel recipes, this one delivers on flavor, ease, and that cozy, satisfying feeling we all want this time of year.
How to make Lentil and Fennel Soup
Ingredients Breakdown
Olive Oil: A tablespoon of extra-virgin olive oil is all you need to start building that savory base. It softens the veggies and helps carry flavor through every bite.
Onion, Carrots, Celery: This classic trio builds richness. Use what you have — swap carrots for butternut squash or even sweet potato if that’s what’s in your fridge.
Fennel Bulb: Slightly sweet with a hint of anise, fennel mellows beautifully as it cooks and gives the soup a subtle depth. You can also sub in 1–2 chopped parsnips if you’re not a fennel fan.
Garlic: Just two cloves, minced finely and stirred in at the end of the sauté step for a gentle aromatic boost.
Lentils: Both red and green lentils work well here. Red will give a creamier texture, while green adds heartiness and bite. Rinse and sort them before adding.
Diced Tomatoes: Fire-roasted diced tomatoes bring acidity and depth. No need to drain — that flavorful juice adds body to the broth.
Bouillon + Water or Vegetable Broth: You can use vegetable stock directly, or dissolve 2–3 teaspoons of bouillon in 3 cups of water. Adjust salt after tasting.
Dried Herbs: A blend of oregano and thyme adds that cozy, herby backbone that makes this soup feel like it’s been simmering all day.
Fresh Parsley + Parmesan: The chopped parsley brightens everything, while a sprinkle of Parmesan at the end adds richness and saltiness.
Step-by-Step Instructions
Step 1 – Sauté the base veggies
In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, celery, and fennel. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2 – Add garlic and seasoning
Stir in the minced garlic, oregano, thyme, and a pinch of salt and pepper. Cook for 1 minute until fragrant.
Step 3 – Add lentils, tomatoes, and broth
Pour in the rinsed lentils, undrained fire-roasted tomatoes, water (or vegetable broth), and bouillon if using. Stir to combine, then bring to a boil.
Step 4 – Simmer and finish
Reduce the heat to a low simmer, cover loosely, and cook for 20–25 minutes until lentils are tender and the soup has thickened slightly.
Step 5 – Add parsley and serve
Stir in the chopped parsley, taste, and adjust seasoning as needed. Serve hot, topped with freshly grated Parmesan and more parsley if desired.
Lentil and Fennel Soup Recipe Tips
Don’t rush the veggies.
The flavor in this lentil and fennel soup starts with a solid sauté. Give your onions, carrots, celery, and fennel a few extra minutes to soften and lightly brown — it deepens the flavor and gives the broth more body.
Use red lentils for a creamier texture.
If you’re going for that cozy, slightly thickened feel (and a faster cook time), red lentils are the way to go. Want more bite? Green lentils hold their shape and add a little texture. Either way, it’s a win for soup fennel recipes.
Customize it with what you have.
No fennel? Try parsnips. Out of carrots? Butternut squash works great too. This soup is meant to flex with your fridge — and still taste amazing.
Go easy on the salt if using bouillon.
Some bouillons are saltier than others, so it’s smart to wait until the end to add extra salt. Taste, adjust, and don’t forget the Parmesan — it adds richness and that final layer of flavor.
Make it ahead.
Like most soups, this one gets better as it sits. You can make it a day ahead, store it in the fridge, and reheat for an even deeper, more developed bowl of comfort.
Perfect Pairings
- A slice of crusty bread or garlic toast makes this even more satisfying
- Serve with a fresh green salad for a well-rounded dinner
- Try pairing it with a simple apple and fennel slaw to echo the flavor
- For dessert: baked pears, oatmeal cookies, or Greek yogurt with honey
Looking for more cozy ideas? Try these next:
- Trader Joe’s Lentil Soup – Creamy 20-Minute Hack
- Lentil French Onion Soup – Deep Flavor, One Pot
- Roasted Carrot & Thyme Soup – A Sweet & Simple Blend
This lentil and fennel soup is exactly the kind of meal I reach for when I want something nourishing but low-effort — and still delicious enough to feel like dinner, not just a fallback.
It’s ideal for:
- Busy weeknights when time is short and you need a one-pot wonder that fills everyone up
- Meal prep Sundays, because it stores and reheats beautifully for lunches or quick dinners
- Chilly evenings when all you want is something warm and cozy in a bowl
- Meatless Mondays, thanks to the plant-based protein from lentils
- Dinner parties or casual family nights when you want to serve something comforting and homemade without spending hours in the kitchen
It’s light enough for lunch, hearty enough for dinner, and flexible enough to become part of your regular soup rotation all year long — especially during happy soup season.
Kitchen Tools You’ll Need
- Large Dutch Oven or Soup Pot
To sauté and simmer all the ingredients in one vessel. A 5–6 quart size works best. - Chef’s Knife
For chopping fennel, onions, carrots, celery, and garlic efficiently.
Frequently Asked Questions about Lentil and Fennel Soup
Can I use red lentils instead of green?
Yes! Red lentils will cook faster and give the soup a softer, creamier consistency.
What does fennel taste like in soup?
Fennel has a mild, sweet flavor with a hint of anise that becomes softer and more mellow as it cooks. It blends beautifully with savory ingredients.
Can I make this soup in advance?
Absolutely. It tastes even better the next day and stores well in the fridge for up to 4 days. You can also freeze it in individual portions.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just check that your bouillon or broth is certified gluten-free if needed.
Lentil and Fennel Soup (Cozy, Hearty & Weeknight-Friendly)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This cozy lentil and fennel soup brings together sautéed vegetables, red or green lentils, fire-roasted tomatoes, and herbs in one nourishing pot. It’s vegetarian, flexible, and perfect for busy weeknights.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 3 medium carrots (chopped (or 1 cup butternut squash))
- 2 stalks celery (chopped)
- 1 medium fennel bulb (chopped (or 1–2 parsnips))
- 2 cloves garlic (minced)
- 3 cups water (or use vegetable stock instead of water + bouillon)
- 2–3 tsp vegetable bouillon (if using water)
- 1 cup dried green or red lentils (rinsed and sorted)
- 14.5 oz fire-roasted diced tomatoes (undrained)
- 2 tbsp finely chopped parsley (plus more for garnish)
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- salt (to taste)
- freshly ground black pepper (to taste)
- 4 tbsp freshly grated Parmesan cheese (for serving, optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once it’s hot, add the chopped onion, carrots, celery, and fennel. Sauté the vegetables for 5 to 7 minutes, stirring occasionally, until they’re softened and starting to become fragrant. Stir in the garlic, oregano, thyme, salt, and pepper, and cook for another minute just until the spices bloom and the garlic becomes aromatic. Next, add the lentils, the can of fire-roasted tomatoes with all their juices, and your choice of water or stock. If you’re using water, this is the time to add a bouillon cube or paste for extra flavor. Stir everything together to combine. Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Cover the pot loosely and let it cook for 20 to 25 minutes, or until the lentils are tender and the soup is hearty and well blended. Just before serving, stir in some freshly chopped parsley and taste to adjust the seasoning if needed. Ladle the soup into bowls and, if you’d like, top with grated Parmesan cheese and a bit more parsley for a vibrant, comforting finish.
Notes
Red lentils give a softer, creamier soup. Green lentils add more texture.
If using vegetable stock, skip the bouillon. Adjust salt at the end.
Soup can be stored in the fridge for 4 days or frozen for up to 3 months.
Try adding a squeeze of lemon before serving for brightness.
For a vegan version, skip the Parmesan or use plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Vegetarian
Nutrition
- Calories: 260
- Sodium: 540
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 9
- Protein: 14
Keywords: fennel soup recipe, healthy soup, lentil and fennel soup, one-pot meal, red lentil fennel soup, soup with fennel, vegetarian soup, weeknight cozy meal
i love
★★★★★
I never thought to pair lentils with fennel, but wow—this combo totally works. The flavor is so delicate and aromatic, and it feels like something I’d get at a fancy little bistro. This soup made me slow down and really enjoy dinner. Thank you for such a thoughtful recipe!
★★★★★