flowcooking

Lentil, fennel and parmesan “stoup” with charred tomato salsa

Thick lentil stoup with sweet fennel and salty parmesan richness.
A charred tomato salsa pops bright and smoky on top.
Comforting, spoon-worthy, and cozy from the first bite.

dinner ⏱ 70 min 390 kcal / portion 45.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Lentil, fennel and parmesan “stoup” with charred tomato salsa
v5 · rb0e705f985 20260727Z1751 170 ml olive oil 10 pieces garlic clove 9.86 ml fennel seed 5 pieces oregano 2 tbsp tomato paste 360 g datterini tomato 15 g oregano fine sea salt to taste 🍳 ⏱ 15-20 min cook onion and fennel with olive oil until softened 🍳 ⏱ 15-20 min stir in garlic, fennel seeds, oregano and cook until caramelised 🍳 ⏱ 2 min cook tomato paste 🍳 ⏱ 40 min add stock, lentils, parmesan, chilli flakes, salt and black pepper then simmer until thickened pick out and discard oregano stems 🍳 ⏱ 5-7 min char tomatoes in a hot pan until softened and nicely charred ⏳ ⏱ 5 min cool charred tomatoes 🔪 chop charred tomatoes finely and transfer to a bowl 🍳 ⏱ 1 min cook garlic, fennel seeds and oregano leaves with olive oil until soft and fragrant 🌀 stir in tomatoes and salt 🍳 ⏱ 5 min simmer together 🍽 serve stoup in bowls with tomato salsa, extra oregano scatter and extra parmesan on top Lentil Stoup 🎉 1 piece onion 1 piece fennel bulb 1 l stock 300 g puy lentil 20 g parmesan ½ tsp chilli flake black pepper to taste 80 ml onion, fennel bulb 4 pieces 5 ml tomato paste 90 ml 6 pieces 5 ml fine sea salt
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Preparation steps

  1. cook onion and fennel with olive oil for 15-20 min until softened
  2. stir in garlic, fennel seeds, oregano and cook for 15-20 min until caramelised
  3. cook tomato paste for 2 min
  4. add stock, lentils, parmesan, chilli flakes, salt and black pepper then simmer 40 min until thickened
  5. pick out and discard oregano stems
  6. char tomatoes in a hot pan for 5-7 min until softened and nicely charred
  7. cool charred tomatoes for 5 min
  8. chop charred tomatoes finely and transfer to a bowl
  9. cook garlic, fennel seeds and oregano leaves with olive oil for 1 min until soft and fragrant
  10. stir in tomatoes and salt
  11. simmer together 5 min
  12. serve stoup in bowls with tomato salsa, extra oregano scatter and extra parmesan on top

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