Tarragon-Spiced Lentil Soup with Fennel and Shiitake

Tarragon-Spiced Lentil Soup with Fennel and Shiitake


  • 1 tablespoon grapeseed oil
  • 1 onion, diced
  • 2 fennel bulbs, sliced thin
  • 23 carrots (depending on size), diced
  • 3 cloves garlic, minced
  • 6 oz shiitake mushrooms, diced
  • 23 sprigs fresh thyme
  • 1/2 cup green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon fresh tarragon, coarsely chopped
  • Sea salt and pepper, to taste


In a soup pot, heat the grapeseed oil to medium-high heat. Add the onions, fennel, carrots, garlic, mushrooms and thyme. Sauté until softened, about 5-7 minutes. Add the lentils, the vegetable broth, the tamari or soy sauce, and the apple cider vinegar. Bring to a boil, lower the heat and let simmer about 20 minutes, or until the lentils are cooked and tender. Remove from the heat, remove the thyme sprigs and garnish with the tarragon. Taste, adjust sea salt and pepper, if desired, and serve. Bon appétit!

Keywords: lentils, tarragon, fennel, shiitake

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