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 is a hearty, thick soup that makes for a delicious lunch or dinner option.
Fennel and lentil soup – vegan step by step 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. In a large soup pot combine the lentils, water, two sprigs of thyme and the bay leaf.
Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, fennel and lentil soup – vegan. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 is a hearty, thick soup that makes for a delicious lunch or dinner option.
Fennel and lentil soup – vegan is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fennel and lentil soup – vegan is something that I have loved my whole life. They’re nice and they look fantastic.
To get started 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:
- {Prepare 1 tbsp of olive oil.
- {Prepare 1 of onion, peeled and chopped.
- {Take 1 of garlic clove, peeled and crushed.
- {Make ready 1 of carrot, chopped.
- {Take 2 sticks of celery, chopped.
- {Take 1 of fennel bulb, chopped.
- {Get 1 tsp of fennel seeds.
- {Take 1/2 tsp of cumin seeds.
- {Prepare 1/3 cup of puy lentils.
- {Take 500 ml of vegan stock.
- {Prepare 2 handfuls of kale- optional.
- {Get of juice of 1/2 lemon.
- {Take of seasoning.
- {Get 100 g 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.
Instructions 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 😋.
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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