There is a lentil-fennel soup that is one of my favorites (*Deborah Madison’s lentil-fennel-chestnut from her soup book), so I figured I would like it. After MeIMM’s less then stellar review, I made sure to really caramelize the fennel well and add plenty of salt. We enjoyed it with the halloumi dish and some assorted leftovers, and with cherry tomatoes for lunch.
10 Likes
