From Teresa.

Ingredients 2 Tbsp butter 2 Tbsp oil 1 large fennel bulb, thinly sliced (2 cups) 1 medium onion, thinly sliced (1 cup) 4 garlic cloves, thinly sliced 2 tsp fennel seeds 6 cups broth 28 can crushed tomatoes 3/4 cup dry red lentils Cooked rice for serving, opt.

Instructions
1 Heat the butter and oil in large pot over medium high heat. Add the fennel and onion. Season with salt and pepper. Cook, stirring occasionally until the fennel and onions are completely softened and start to caramelise a bit, 10-12 minutes. (This builds a lot of flavour, don't rush it.)
2.Add the garlic, fennel seed, stirring to encourage contact with the pot so the spices have a chance to toast for a minute or two, Add broth, tomatoes and lentils.
3. Season everything with salt and pepper and bring to a strong simmer. Reduce the heat to med-low and continue to cook until the lentils have nearly disappeared into the pot 45-50 minutes. Stir every now and then encourage the lentils and tomatoes to break down. If the soup doesn't seem quite thick enough, increase the heat slightly and continue to cook until it happens.
4 Serve over rice if desired.