Sautéed Fennel and Lentil Soup
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Recipe type: Vegan, Gluten free, Dairy free, Sugar-free, Yeast free, Corn free
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Cook time: 
Total time: 
Serves: 2
 
This puréed soup is delicious and comforting. I completely forgot I was on a cleanse while I indulged in my first spoonful.
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced onion
  • 1 small sweet potato, diced – yield ~1/4 cup
  • ¼ fennel bulb, sliced – yield ~1/3 cup
  • 1 cup vegetable stock
  • ⅓ cup cooked millet
  • ⅓ cup cooked lentils
Instructions
  1. To cook the millet, rinse and drain ¼ cup raw millet before placing it in a small saucepan. Cover with ⅔ cup water. Cover and bring to a boil on high heat. Then reduce heat to low. Cook gently without stirring for 15-20 minutes or until the liquid is absorbed. Remove from heat and set aside.
  2. Place the olive oil, onion, sweet potato, and fennel in a medium saucepan on medium-low heat. Cover and cook for 10-15 minutes, stirring often until sweet potatoes are tender.
Notes
Non-power blender version: Add vegetable stock to the saucepan and bring to a boil. Remove from heat and pour in your food processor or blender. Add remaining ingredients and pulse until smooth.

Power blender version (like blendtec or vitamix): Drop sauteed vegetables in blender with all other ingredients. Turn blender on low, progressing to high and run for 2-3 minutes until soup is hot.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/01/healing-and-repairing-my-digestion-part-iv/