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Prep time: 25 minutes Cooking time: 35 minutes Makes 10 servings 1 tablespoon olive oil 1 fennel bulb, chopped 1 large onion, chopped 1 large carrot, chopped 1 stalk celery, chopped 4 medium Italian plum tomatoes, chopped 2 cloves garlic, minced 1/2 teaspoon crushed red pepper 1 bay leaf 8 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic) 1 bag (16 ounces) dried lentils, rinsed 2 cups coarsely chopped watercress Freshly-grated Parmesan cheese (optional)

Heat oil in large saucepot over medium heat. Add fennel, onion, carrot and celery and cook until tender. Stir in tomatoes, garlic, red pepper, bay leaf, broth and lentils. Heat to a boil. Reduce heat to low. Cover and cook for 25 minutes, or until lentils are tender. Discard bay leaf. Stir in watercress and cook for 2 minutes. Serve with cheese, if desired.