Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until tender.
Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot. 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 watercress into the saucepot and cook for 2 minutes. Serve with the cheese, if desired.
This recipe has been added to the following public cookbooks:
My Healthy Recipes,
Lester's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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