Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, fennel and lentil soup - vegan. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fennel and lentil soup - vegan is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Fennel and lentil soup - vegan is something that I have loved my entire life.

Great recipe for Fennel and lentil soup - vegan. I usually roast fennel or eat it raw so i thought i'd try it in a soup. This has quite mild flavours so it's a nice, warming, simple meal. The kale os a good addition if you have some around.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

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

Get your favorite articles delivered right to your inbox! This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. Bulb fennel is still available in my neighborhood, so that was an easy choice. I assembled chopped ingredients for half a recipe's worth: fennel, carrot, onion, potato, and tomato; plus small ditalini pasta and, of course.

Steps 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 😋

Bulb fennel is still available in my neighborhood, so that was an easy choice. I assembled chopped ingredients for half a recipe's worth: fennel, carrot, onion, potato, and tomato; plus small ditalini pasta and, of course. Tomato Fennel Soup, Mushroom Fennel Soup, Celeriac And Fennel Soup.. Lentil Soup with Chestnuts and Fennel. Adapted (barely) from Deborah Madison's Vegetable Soups.

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