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

dinner · ⏱ 70 min · 4 portions · 45.0 g carbs / portion · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/333/lentil-fennel-and-parmesan-stoup-with-charred-tomato-salsa/