Lentil and fennel seeds soup
Lentil and fennel seeds soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lentil and fennel seeds soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

While the soup is cooking put the beans and mushrooms in a frying pan with a little extra virgin olive oil and the garlic and fennel seeds. Add the onion, fennel, carrot, celery, celery leaves, garlic, bay, thyme, oregano and fennel seed. Fennel and Carrots- fresh fennel and carrots add texture and flavor.

To get started with this recipe, we must prepare a few ingredients. You can cook lentil and fennel seeds soup using 12 ingredients and 10 steps. Here is how you cook that.

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

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. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Discover this original recipe of coral lentil soup, fennel and coconut.

Step by Step 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.

Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup. We love lentil soups at our house, and this version looks like one I must try. I have everything I need on hand. 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.

So that is going to wrap it up for this exceptional food lentil and fennel seeds soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to lentil and fennel seeds soup cooking. Go on get cooking!