Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a simple dish, fennel and lentil soup - vegan. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Fennel and lentil soup - vegan is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Fennel and lentil soup - vegan is something which I have loved my whole life. They’re nice and they look wonderful.
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 particular recipe, we have to prepare a few ingredients. You can cook 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
- Make ready 1 carrot, chopped
- Take 2 sticks celery, chopped
- Take 1 fennel bulb, chopped
- Take 1 tsp fennel seeds
- Make ready 1/2 tsp cumin seeds
- Prepare 1/3 cup puy lentils
- Make ready 500 ml vegan stock
- Make ready 2 handfuls kale- optional
- Prepare juice of 1/2 lemon
- Make ready seasoning
- Prepare 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.
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