Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special 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.
This everyday vegan lentil soup is anything but bland. It's FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end. This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds.
Fennel and lentil soup - vegan is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Fennel and lentil soup - vegan is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook fennel and lentil soup - vegan using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fennel and lentil soup - vegan:
- Prepare 1 tbsp olive oil
- Make ready 1 onion, peeled and chopped
- Prepare 1 garlic clove, peeled and crushed
- Get 1 carrot, chopped
- Prepare 2 sticks celery, chopped
- Prepare 1 fennel bulb, chopped
- Make ready 1 tsp fennel seeds
- Get 1/2 tsp cumin seeds
- Get 1/3 cup puy lentils
- Make ready 500 ml vegan stock
- Make ready 2 handfuls kale- optional
- Get juice of 1/2 lemon
- Make ready seasoning
- Prepare 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
This lentil soup recipe is vegetarian, vegan, low-calorie and low-fat, high in protein and can be made gluten-free. Lentils are available in most grocery stores and are high in protein, healthy, and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including. Thin with a bit of water if necessary, as the lentils will continue to drink up the broth.
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 😋
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