Recipe: Tasty Fennel and lentil soup - vegan

Fennel and lentil soup - vegan. Get access to daily recipes, tips, product recommendations & so much more! 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.

And i add some grains - or have some sourdough bread. Healing Moroccan Lentil Soup- made with a blend of Moroccan-inspired spices, this lentil soup is packed full of flavor and nourishing nutrition. (vegan + gluten-free) I always thought it would be nice to have a winter baby but now I'm realizing that means spending even more time holed up at home than it would if I had him any other time of year. This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. You can have Fennel and lentil soup - vegan using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Fennel and lentil soup - vegan

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

It has such a depth of flavor that will sooth your soul. The Best Fennel Soup Vegetarian Recipes on Yummly Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet.

Fennel and lentil soup - vegan instructions

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 😋.

Add a sprinkle of salt & pepper over top. Saute shallots, fennel, and carrots until shallots are translucent. Add white wine and cook over medium heat until mostly absorbed. Add tomato, kale, broth, lentils, rice and herbs. Stir in vinegar, season to taste.

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