Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, fennel and lentil soup - vegan. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Fennel and lentil soup - vegan is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Fennel and lentil soup - vegan is something that I have loved my whole life.
To begin with this recipe, we have to 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:
- Get 1 tbsp olive oil
- Prepare 1 onion, peeled and chopped
- Get 1 garlic clove, peeled and crushed
- Take 1 carrot, chopped
- Make ready 2 sticks celery, chopped
- Take 1 fennel bulb, chopped
- Prepare 1 tsp fennel seeds
- Get 1/2 tsp cumin seeds
- Prepare 1/3 cup puy lentils
- Get 500 ml vegan stock
- Make ready 2 handfuls kale- optional
- Take juice of 1/2 lemon
- Take seasoning
- Prepare 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.
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 😋
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