Cooking Directions

• Heat the oil in a 8-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until the vegetables are tender.
• Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the lentils are tender. Discard the bay leaf.
• Stir the kale into the saucepot and cook for 2 minutes. Sprinkle with the cheese, if desired.

Ingredients

• 1 tablespoon olive oil
• 1 fennel bulb, chopped (about 1 1/2 cups)
• 1 large onion, chopped (about 1 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cloves garlic, minced
• 0.5 teaspoon crushed red pepper
• 1 bay leaf
• 8 cups Swanson® Vegetable Broth
• 16 ounces dried lentils, rinsed
• 2 cups coarsely chopped kale or spinach
• 0.25 cup freshly grated Parmesan cheese (optional)