Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fennel and lentil soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fennel and lentil soup - vegan is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Fennel and lentil soup - vegan is something that I’ve loved my entire life.
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 begin with this recipe, we must prepare a few ingredients. 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:
- Make ready 1 tbsp olive oil
- Take 1 onion, peeled and chopped
- Make ready 1 garlic clove, peeled and crushed
- Get 1 carrot, chopped
- Take 2 sticks celery, chopped
- Make ready 1 fennel bulb, chopped
- Make ready 1 tsp fennel seeds
- Make ready 1/2 tsp cumin seeds
- Make ready 1/3 cup puy lentils
- Prepare 500 ml vegan stock
- Prepare 2 handfuls kale- optional
- Make ready juice of 1/2 lemon
- Take seasoning
- Get 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
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. Creamy fennel soup, vegan, gluten-free, healthy, organic and delicious!
Steps 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 😋
The recipe harmonizes the organic ingredients, resulting in a tasty soup for any. 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. Add lentils to pan with onions and fennel and simmer on low flame until all liquid is absorbed. This lentil soup recipe is vegetarian, vegan, low-calorie and low-fat, high in protein and can be made gluten-free.
So that is going to wrap this up for this special food fennel and lentil soup - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
