Meal Kit
Mediterranean Fennel and Lentil Soup
with mint crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
- Mediterranean
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 1 Fennel Bulb
- 15 oz. Cannellini Beans
- 4 oz. Brown Lentils
- 1 Shallot
- 1 oz. Creme Fraiche
- 2 tsp. Vegetable Base
- ¼ oz. AP Flour
- 0.125 oz. Fresh Mint
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates68g
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Net Carbs62g
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Fat17g
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Protein17g
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Sodium1530mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Trim ends off fennel, quarter lengthwise, remove core from each slice, and cut into 1/4" slices.Stem and coarsely chop mint.Peel and halve shallot. Slice thinly. -
2 Caramelize the Shallots
Place a medium non-stick pan over medium-low heat and add 2 tsp. olive oil.
Add half the shallots (reserve remaining for soup) to hot pan. Stir occasionally until browned and jam-like, 10-12 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed.Remove from burner. Set aside.While shallots cook, continue recipe. -
3 Start the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add fennel and remaining shallots to hot pot. Stir occasionally until vegetables are slightly browned and tender, 6-8 minutes. -
4 Finish the Soup
Add 2 tsp. olive oil, flour, lentils, piri piri seasoning (to taste), garlic salt, and a pinch of pepper to hot pot. Stir often until combined and no dry flour remains.
Add beans, vegetable base, and 2 1/2 cups water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until soup is slightly thickened, 8-10 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While soup cooks, continue recipe. -
5 Make Mint Crema and Finish Dish
In a mixing bowl, combine mint, creme fraiche, a pinch of salt, and 1 Tbsp. water. Set aside.
Plate dish as pictured on front of card, topping soup with mint crema and caramelized shallots. Bon appétit!
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