Lentil, fennel and parmesan ‘stoup’

Ingrediënten

• 80ml olive oil
• 1 large onion, finely chopped (220g)
• 1 large fennel bulb, trimmed and cut into ½cm dice (200g)
• 4 garlic cloves, crushed
• 1 tsp fennel seeds, lightly crushed
• 5 oregano sprigs
• 2 tbsp tomato paste
• 1 litre chicken or vegetable stock
• 300g puy lentils, rinsed and drained
• 20g piece of parmesan or rind, plus 50g finely grated, to serve
• ¼ tsp chilli flakes
• Fine sea salt and black pepper
• Tomato salsa
• 360g cherry tomatoes
• 60ml olive oil
• 15g oregano leaves