Lentil and fennel seeds soup
Lentil and fennel seeds soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lentil and fennel seeds soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fennel plants are green and white, with feathery leaves and yellow flowers. Fennel and Carrots- fresh fennel and carrots add texture and flavor. We really enjoy the fresh fennel in this soup but you can always make it without if you're Lentils- I typically go for brown lentils in this soup but have also used green and it was still delicious.

Lentil and fennel seeds soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Lentil and fennel seeds soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have lentil and fennel seeds soup using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lentil and fennel seeds soup:
  1. Take 2 tbsp Bengal gram dal / lentil -
  2. Make ready 2 tbsp Yellow moong dal / lentil -
  3. Prepare 2 tbsp Tuar dal / lentil -
  4. Prepare 1/4 tsp Cumin seeds -
  5. Make ready 1/4 ts Sauf /fennel seeds -
  6. Take 1 pinch Black pepper powder -
  7. Prepare 1/2 tsp Roughly chopped ginger -
  8. Get 1/2 tsp Roughly chopped garlic -
  9. Prepare 1/4 tsp Chopped green chilli -
  10. Take - 1 tsp Chopped coriander leaves
  11. Take to taste Salt -
  12. Take 1 tsp Oil -

I thought this time I'd create something with a whole new flavor profile and this vegan lentil walnut loaf with apple, fennel & sage is completely different and. Add the onion, fennel, and salt to the pot and. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder. This lentil soup is a richly textured, warming soup with complex depths of flavor.

Instructions to make Lentil and fennel seeds soup:
  1. Pressure cook the bengal gram dal / lentil,yellow moong dal and tuar dal with one cup of water.
  2. After 4 - 5 whistle switch off the gas
  3. Heat oil in a pan.
  4. Add cumin seeds /jeera and fennel seeds / sauf to crackle.
  5. Add roughly chopped ginger and garlic and saute for one mins.
  6. Add bengal gram dal / lentil,yellow moong dal / lentil and tuar dal / lentil mixture and one cup of water
  7. Cook for half an hour.
  8. Season with salt and black pepper powder and mix well.
  9. Garnish with coriander leaves and lemon.
  10. Serve hot.

This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Lentils can still be used beyond one year in storage, however the longer lentils are stored, the drier they become. This means they may take longer to cook and remain slightly chewy after cooking. If exposed to light, lentils tend to lose their colour, but flavour, nutrition, and texture will not be affected. Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.

So that’s going to wrap this up with this exceptional food lentil and fennel seeds soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!