Gut-healing lentil and fennel soup

Benefits: Rich in prebiotic fiber, source of plant-based protein, and anti-inflammatory.

Ingredients

1 tbsp hemp oil

1 small onion, finely chopped

2 garlic cloves, minced

1 small fennel bulb, thinly sliced

1 courgette, diced

1 tsp ground cumin

½ tsp ground turmeric

1 cup dried red or green lentils, rinsed

4 cups vegetable broth (or bone broth for extra gut support)

1 bay leaf

½ tsp sea salt (adjust to taste)

¼ tsp black pepper

1 tbsp apple cider vinegar (for digestion support)

½ cup chopped fresh parsley

Juice of ½ lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.

2. Add fennel and courgette, cooking for 5 minutes until softened.

3. Stir in cumin and turmeric, cooking for 30 seconds.

4. Add lentils, broth, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until lentils are tender.

5. Stir in salt, black pepper, apple cider vinegar, and parsley.

6. Remove bay leaf, squeeze lemon juice, and garnish with fennel fronds before serving.

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