HERBED LENTIL MINESTRONE WITH WILD FENNEL Recipe | Samsung Food App

Ingredients

• Sprig of rosemary, stem removed
• a cup dried chickpeas, soaked overnight (or one 15-ounce can, drained)
• 1bay leaf
• Ve cup lentils
• 1 wild fennel bulb with fronds, coarsely chopped
• 1 white onion, chopped
• 1/4 pound peeled potatoes, cubed
• 1 tablespoon extra-virgin olive oil
• 1/2 cups barley
• 4 sun-dried tomatoes, coarsely chopped
• Salt and pepper (optional)
• Small bunch of mint, finely chopped