How to make
The lentils are cleaned and washed. Soak them in cold water for several hours or overnight.
The fennel is washed. The stem is cut, by keeping the petals. Finely chop the fennel heads.
The leek is cleaned from the outer leaves and also finely chopped.
In a deep pot, fry the onion in the oil first, add the chopped fennel, carrot and finely chopped garlic and then after they are fried, add the paprika and the tomato puree diluted with a little water.
Mix and pour a liter of hot water. Add the lentils, which have been strained from the water, leave it boil and after fifteen minutes season with salt and black pepper.
The soup is left to simmers over low heat for another twenty minutes, until the lentils are ready. If it seems too thick, additional hot water can be added to the soup.
Before serving, sprinkle the lentil soup with the fennel leaves and if desired, cayenne pepper.
The fennel and lentil soup is very tasty.
