Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, fennel and lentil soup - vegan. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Fennel and lentil soup - vegan is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Fennel and lentil soup - vegan is something which I’ve loved my entire life.
Great recipe for Fennel and lentil soup - vegan. I usually roast fennel or eat it raw so i thought i'd try it in a soup. This has quite mild flavours so it's a nice, warming, simple meal.
To get started 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 cook that.
The ingredients needed to make Fennel and lentil soup - vegan:
- Make ready 1 tbsp olive oil
- Take 1 onion, peeled and chopped
- Take 1 garlic clove, peeled and crushed
- Take 1 carrot, chopped
- Prepare 2 sticks celery, chopped
- Make ready 1 fennel bulb, chopped
- Get 1 tsp fennel seeds
- Make ready 1/2 tsp cumin seeds
- Prepare 1/3 cup puy lentils
- Prepare 500 ml vegan stock
- Make ready 2 handfuls kale- optional
- Prepare juice of 1/2 lemon
- Take seasoning
- Make ready 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
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. Add lentils and water, bring flame to high and bring to a boil. While soup is cooking, prepare the spice mixture.
Instructions 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 😋
Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Healing Moroccan Lentil Soup- made with a blend of Moroccan-inspired spices, this lentil soup is packed full of flavor and nourishing nutrition. (vegan + gluten-free) I always thought it would be nice to have a winter baby but now I'm realizing that means spending even more time holed up at home than it would if I had him any other time of year. This vegetarian dinner features roasted fennel and a garlic dressing.
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