Fennel and lentil soup - vegan

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fennel and lentil soup - vegan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fennel and lentil soup - vegan is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Fennel and lentil soup - vegan is something which I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have fennel and lentil soup - vegan using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fennel and lentil soup - vegan:
  1. Get 1 tbsp olive oil
  2. Get 1 onion, peeled and chopped
  3. Prepare 1 garlic clove, peeled and crushed
  4. Make ready 1 carrot, chopped
  5. Get 2 sticks celery, chopped
  6. Prepare 1 fennel bulb, chopped
  7. Get 1 tsp fennel seeds
  8. Take 1⁄2 tsp cumin seeds
  9. Prepare 1⁄3 cup puy lentils
  10. Make ready 500 ml vegan stock
  11. Get 2 handfuls kale- optional
  12. Get juice of 1⁄2 lemon
  13. Take seasoning
  14. Take 100 g cooked grain eg freekeh, maftoul, giant couscous - optional

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.

Instructions 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 😋

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 carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that's worth repeating! Here is everything you need: Fennel - The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes.

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