Lentil-Fennel Soup

Winter is soup and stew time.

And lentils are great for both. Lentils are great because the cook fast and easy and are very versatile. For health to be sustainable, learning to cook easy and simple meals is so satisfying…and nourishing.

Here is a sort-of-soup made with fennel, which serves up a bit like a stew, so it is nice and hearty as well.


Serves 4


  • 1 cup lentil / 3 cups water (keep the extra water after cooking)
  • 1/2 large fennel (1 cup chopped)
  • 1 small onion (1 cup chopped)
  • 1 tea spoon red whole peppercorn
  • 1/2 teaspoon cardamom
  • 1 teaspoon juniper berries
  • 2 cups roasted tomatoes (organic canned)
  • 6 cloves (roasted) garlic
  • Sea salt


Bring the water with lentils to a boil and cook for 20 min… Until the lentil are al dente

Add 2 cups roasted tomatoes (canned)

Add 6 cloves roasted garlic (roast on a pan before adding, low heat and slowly)

Add sea-salt to taste

Serve in a nice nourishing bowl.

Sit down and enjoy

You can find many more recipes in the online program. The program teaches health by food groups and then you can find recipes to nourish your health by choosing different ingredient in the index, which then gives you all the available recipes with that ingredient. It helps you learn to both eat and cook in a more intuitive easy to navigate anytime kind of way. Or you can just simply call it a sustainable lifestyle approach to health, wellness and weight loss.