Fennel & Lentil Soup

Tonight has been the perfect evening. Came home from work just in time to make it to my body-building class at my gym. Indulged in some fitness magazines on the treadmill after the class. Came home and warmed up some of this yummy soup. Lit some delicious-smelling candles and listened to some amazing ladies (Alicia Keys, Brandi Carlile, India Arie, Regina Spektor, & Meshell Ndegeocello) while reading cookbooks. I couldn't be happier. Hope you had a wonderful and relaxing Thursday evening of your own!

2 leeks
1 fennel bulb, chopped (I used the entire bulb & stalks, but saved a few of the feathery leaves for a garnish.)
2 sweet potatoes, chopped
1 cup lentils (I used French green lentils, but you can use whatever strikes you!)
3 cubes veggie bouillon* (you can use more or less depending on how strong you like your broth)
5 ribs celery, chopped
2 Tbs apple cider vinegar
6 cups water (you can use more or less depending on how much broth you like)
2 Tbs olive oil
2 cloves garlic, minced
salt and pepper to taste

Start by preparing your leeks. Cut off the roots and dark-green outer leaves. Cut the leeks in half (length-wise), then chop into pieces. I like to wash them after I've chopped them because this is the best way to remove the dirt that gets trapped in their layers.

Add the olive oil to a medium pot and place on medium heat. Add your leeks and saute for about 5 minutes. Add the garlic, celery, fennel, and sweet potatoes. Saute for about 5 minutes.

Next, add the water, bouillon cubes, and apple cider vinegar. Bring to a boil and add the lentils. Cook on medium heat for about 45 minutes, until lentils are soft. Add salt and pepper to taste. Serve and garnish with the feathery fennel leaves if desired.

Soy-free, Gluten-free (double-check your bouillon if you are worried about soy or gluten)*