Lentil, fennel and pasta soup

Soup with fennel, lentils and pasta by Angela Nicolettou Source: supplied by Angela Nicolettou

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Angela Nicolettou has enlivened the humble Greek lentil soup (fakes) with fennel seeds and pasta. Nutritious, warming and time-saving will become your favourite too.

Lentil, fennel and pasta soup

Ingredients

250g brown lentils

150g small pasta (orecchiette or shells are good)

¼ cup extra virgin olive oil

1 medium onion, diced

1 carrot, finely diced

1 stalk celery, finely diced

1 tsp fennel seeds

1.5 lt chicken or vegetable stock

2 bay leaves

1 tbs balsamic vinegar

Grated parmesan or mitzithra to serve

Pumpkin and leek soup with barley

Method

In a medium to large saucepan heat the olive oil and add the onions, carrot and celery. Cook for a few minutes until softened. Lightly crush the fennel seeds using a mortar and pestle (or place the seeds in some baking paper and roll with a rolling pin) and add to the saucepan. Cook for a further minute to release the flavour of the fennel.

Add the lentils, bay leaves, stock and one litre of water and bring to the boil. Simmer, stirring occasionally, until the lentils soften (about 30 minutes). Add the pasta and if needed a little more hot water. Season with salt and pepper and simmer for a further 15 minutes until the pasta is cooked.

Add the balsamic vinegar, check seasoning and if the soup is too thick add a little more hot water. Serve with some grated cheese and a drizzle of extra vinegar and olive oil.