Sardinian Lentil Soup With Lots of Herbs
Dr. Annie Fenn brings a unique voice to wellness, blending her expertise as a Board-Certified Obstetrician/Gynecologist and Menopause Health Expert with her passion for cooking. As the founder of Brain Health Kitchen—a groundbreaking cooking school dedicated to Alzheimer’s and dementia prevention—she empowers others to protect and nourish their brains through the power of food.
One of her signature recipes, which she teaches at our cooking school, is S’erbuzu, a green, brothy soup from Sardinia, an island off the western coast of Italy. Loosely translated, S’erbuzu means “lots of herbs.” True to its name, this soup has an intensely herbal aroma, with a nourishing broth studded with chewy pasta and creamy beans—a comforting and flavorful dish that’s as good for the brain as it is for the soul.
Tip: When shopping for celery, look for a bunch with plenty of tender leaves—they add an extra layer of flavor and aroma to this brain-boosting bowl.
Try this recipe at home and taste the benefits of brain-healthy eating. Better yet, join us at The Ranch for Brain Health Week where Dr. Fenn and other renowned experts will share the latest science, strategies, and inspiration to support your cognitive wellness for years to come.
Ingredients:
3 tablespoons extra virgin olive oil
5 celery stalks finely chopped (about 2 cups), leaves reserved
1 large fennel bulb cored and finely diced (about 1½ cups), fronds finely chopped and reserved
1 medium yellow onion finely diced (about 1 cup)
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes plus more for serving
2 large garlic cloves thinly sliced
½ cup dry white wine or water
8 cups vegetable, chicken, or beef stock
¾ cup green lentils
¾ cup fregola sarda whole wheat orzo, or other small whole grain pasta
1 large Italian parsley, stems finely chopped, leaves coarsely chopped (each should yield about 1 cup)
⅓ cup fresh tarragon finely chopped
2 tablespoons chives finely chopped
Pecorino cheese optional
Lemon wedges
Instructions:
Warm the oil in a medium pot over medium-low heat. Add the celery, fennel, onion, oregano, salt, black pepper, and red pepper flakes. Cook, stirring often, until the vegetables are soft, 8 to 12 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and cook until the liquid is almost completely reduced, 2 to 4 minutes.
Add the broth and bring to a boil. Reduce the heat to a gentle simmer and stir in the lentils, fregola sarda, and parsley stems. Cook uncovered, stirring often to make sure nothing sticks to the bottom of the pot, at a low simmer until the lentils are tender and the pasta is al dente (soft but with a chewy bite), 20 to 30 minutes.
Just before serving, stir in the parsley and any celery leaves, fennel fronds, tarragon, and chives. Grate or shave Pecorino atop (if using), and serve hot with lemon wedges on the side.
Store in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The soup will thicken as it sits; add water or broth when reheating and a handful of fresh herbs before serving.
Buen Provecho!
Ready to feed your brain—and your soul? Join us at The Ranch for Brain Health Week starting June 7, where you’ll discover nourishing recipes like this one, hands-on workshops, and expert-led sessions designed to support lifelong cognitive wellness. Whether you’re passionate about preventative health or simply want to feel your best, this immersive week with Dr. Annie Fenn, Stephanie Peabody, PsyD, Barbie Boules, RDN, and Carrie Geraci, BA offers the perfect blend of science, inspiration, and delicious nourishment.
Come savor the experience—we can’t wait to welcome you.
