30 minutes, 8 servings, 71 calories per serving, vegan, gluten-free.
- 6 cups vegetable broth
- 3 cups chopped fennel
- Salt and pepper
- 1 ½ cup cooked brown lentils
- ½ cup fresh beets leaves, diced
- 1 lemon juiced
- In a pot, cook vegetable broth, chopped fennel, salt and pepper together for 20 minutes on medium heat.
- Pour back into a big pot and add the cooked lentils.
- Add the fresh chopped beet leaves and lemon juice.
- Let cook for 5 minutes and serve.