Tender lentils, fennel, onion, carrot, celery and plum tomatoes simmer together in Swanson® Chicken Broth that has been flavored with bay, crushed red pepper and garlic.
1 Tbsp. olive oil
1 bulb fennel, chopped
1 large onion (about 1 cup)
1 large carrot, chopped (about 1 / 2 cup)
1 stalk celery, chopped (about 1 / 2 cup)
Italian plum tomatoes 4 medium, chopped
2 cloves garlic, minced
1 / 2 cup tea. ground red pepper
1 bay leaf
8 cups Swanson ® Chicken Broth (regular, natural goodness or certified organic)
1 bag (16 ounces) dried lentils, rinsed
2 cups chopped watercress
Freshly grated Parmesan cheese (optional)
Directions
1. Heat the oil in a 6-quart pot over medium heat. Add the fennel, onion, carrot and celery and cook until tender.
2. Add tomatoes, garlic, red pepper, bay leaf, broth and lentils to the pot. Bring to a boil. Reduce heat to low. Cover and simmer for 25 minutes or until lentils are tender. Discard bay leaf.
3. Add the watercress to the pan and cook for 2 minutes. Serve with cheese if desired.
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