Recipe of Super Quick Homemade Fennel and lentil soup – vegan

Fennel and lentil soup – vegan. 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.

Add the carrot, celery, fennel, fennel seeds and cumin seeds. This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. It has such a depth of flavor that will sooth your soul.

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fennel and lentil soup – vegan. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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.

Fennel and lentil soup – vegan is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Fennel and lentil soup – vegan is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have 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:

  1. {Make ready of olive oil.
  2. {Make ready of onion, peeled and chopped.
  3. {Take of garlic clove, peeled and crushed.
  4. {Take of carrot, chopped.
  5. {Get of celery, chopped.
  6. {Prepare of fennel bulb, chopped.
  7. {Prepare of fennel seeds.
  8. {Make ready of cumin seeds.
  9. {Make ready of puy lentils.
  10. {Take of vegan stock.
  11. {Prepare of kale- optional.
  12. {Take of juice of 1/2 lemon.
  13. {Take of seasoning.
  14. {Take of cooked grain eg freekeh, maftoul, giant couscous – optional.

The first instruction was to put lentils, fennel, carrot, onion, and potato into a soup pot and cover them with an inch of cold water. That actually wasn't as simple as it sounds. As soon as I started adding water, the carrots and onions floated to the top, where they congregated and obscured the water level. Add lentils, water, fennel seeds, and salt to taste.

Steps to make Fennel and lentil soup – vegan:

  1. 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..
  2. 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..
  3. Add the lentils and stock. Cover and simmer for 25-30 mins..
  4. Add the kale. Cover and cook for 5 mins..
  5. Stir in the lemon juice and the grains if using. Season to taste..
  6. Enjoy 😋.

During the last few minutes of cooking, add the chopped fennel leaves. Lentil Soup with Chestnuts and Fennel. Adapted (barely) from Deborah Madison's Vegetable Soups. For anyone who enjoys making soup, this book is a must-have, not only for its gorgeous photos and brilliant recipes, but also for Ms. Madison's soothing tone and beautifully written prose.

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