Hey everyone, it is O’Neill, welcome to our recipe website. 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’m gonna make it a little bit unique. This will be really delicious.
Fennel and lentil soup - vegan is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fennel and lentil soup - vegan is something which I have loved my whole life. They are fine and they look wonderful.
While the lentils are cooking, cut the stalks off the fennel bulb and cut into thin slices starting where the frond are attached to the bulb and measure out a cup. Serve as is, or ladle some soup into an oven safe bowl and top with toasted French bread and grated vegan cheese. Put it under the broiler until it.
To get started with this recipe, we must first prepare a few ingredients. You can cook fennel and lentil soup - vegan using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fennel and lentil soup - vegan:
- Get 1 tbsp olive oil
- Prepare 1 onion, peeled and chopped
- Take 1 garlic clove, peeled and crushed
- Make ready 1 carrot, chopped
- Take 2 sticks celery, chopped
- Prepare 1 fennel bulb, chopped
- Make ready 1 tsp fennel seeds
- Prepare 1/2 tsp cumin seeds
- Make ready 1/3 cup puy lentils
- Take 500 ml vegan stock
- Get 2 handfuls kale- optional
- Get juice of 1/2 lemon
- Make ready seasoning
- Make ready 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
It's a wonderfully simple and flavorful soup! This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! This vegan lentil soup is simply amazing! It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope.
Step by Step 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 😋
This vegan lentil soup is a one-pot meal that's inexpensive to make and hearty enough to fill you up. This recipe uses red lentils for their earthiness with Soups are definitely and quick and easy vegan go-to and lentils should be a staple in every vegan pantry. It took me a while to discover the beauty. 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.
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