Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fennel and lentil soup - vegan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Fennel and lentil soup - vegan is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Fennel and lentil soup - vegan is something that I’ve loved my whole life. They are nice and they look fantastic.
Heat the oil in a pan (that has a lid for later) on a medium heat. Add the carrot, celery, fennel, fennel seeds and cumin seeds. This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, and some herbs and spices. It's vegan and gluten-free, so it's an allergy-friendly recipe that's filled with savory, comforting flavor.
To begin with this particular recipe, we must first prepare a few components. You can have fennel and lentil soup - vegan using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fennel and lentil soup - vegan:
- Prepare 1 tbsp olive oil
- Make ready 1 onion, peeled and chopped
- Prepare 1 garlic clove, peeled and crushed
- Make ready 1 carrot, chopped
- Prepare 2 sticks celery, chopped
- Make ready 1 fennel bulb, chopped
- Make ready 1 tsp fennel seeds
- Make ready 1/2 tsp cumin seeds
- Prepare 1/3 cup puy lentils
- Prepare 500 ml vegan stock
- Prepare 2 handfuls kale- optional
- Get juice of 1/2 lemon
- Make ready seasoning
- Take 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
Fennel and lentil soup - vegan. Get thousands of vegan, allergy-friendly recipes in the palm of your hands today! Get your favorite articles delivered right to your inbox! This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds.
Steps to make Fennel and lentil soup - vegan:
- Heat the oil in a pan (that has a lid for later) on a medium heat. Add the onion and garlic and sauté for about 10mins until softened.
- Add the carrot, celery, fennel, fennel seeds and cumin seeds. Turn the heat down to low- medium, cover and sauté for another 10-15 mins. Give them a stir now and then.
- Add the lentils and stock. Cover and simmer for 25-30 mins.
- Add the kale. Cover and cook for 5 mins.
- Stir in the lemon juice and the grains if using. Season to taste.
- Enjoy 😋
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