Fennel and lentil soup - vegan

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fennel and lentil soup - vegan. It is one of my favorites food recipes. For mine, I will 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 recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Fennel and lentil soup - vegan is something that I’ve loved my whole life. They are nice and they look wonderful.

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 begin with this recipe, we have to first 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. Get 1 tbsp olive oil
  2. Prepare 1 onion, peeled and chopped
  3. Take 1 garlic clove, peeled and crushed
  4. Get 1 carrot, chopped
  5. Make ready 2 sticks celery, chopped
  6. Get 1 fennel bulb, chopped
  7. Make ready 1 tsp fennel seeds
  8. Get 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. Prepare juice of 1⁄2 lemon
  13. Get seasoning
  14. Get 100 g cooked grain eg freekeh, maftoul, giant couscous - optional

Fennel is delicious cooked, too - caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week's recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. In a heavy bottomed pot with a lid, heat olive oil over medium heat.

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 😋

We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. In a heavy bottomed pot with a lid, heat olive oil over medium heat. Add lentils, water, fennel seeds, and salt to taste. 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.

So that’s going to wrap this up for this special food fennel and lentil soup - vegan recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!