Fennel and lentil soup – vegan. This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. It has such a depth of flavor that will sooth your soul. Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager.
It's a wonderfully simple and flavorful soup! 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!
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This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. It has such a depth of flavor that will sooth your soul. Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager.
Alright, don’t linger, let’s approach this fennel and lentil soup – vegan menu with 14 materials which are surely easy to acquire, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements for Fennel and lentil soup – vegan:
- Prepare 1 tbsp – olive oil.
- You need 1 onion, peeled and chopped.
- Prepare 1 – garlic clove, peeled and crushed.
- Need 1 – carrot, chopped.
- Need 2 sticks celery, chopped.
- Need 1 for fennel bulb, chopped.
- Need 1 tsp – fennel seeds.
- Require 1/2 tsp for cumin seeds.
- Provide 1/3 cup of puy lentils.
- Prepare 500 ml of vegan stock.
- Prepare 2 handfuls kale- optional.
- Prepare juice of 1/2 lemon.
- Prepare of seasoning.
- Give 100 g of cooked grain eg freekeh, maftoul, giant couscous – optional.
It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope. 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. Creamy fennel soup, vegan, gluten-free, healthy, organic and delicious!
Fennel and lentil soup – vegan making:
- 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. Thin with a bit of water if necessary, as the lentils will continue to drink up the broth. Add lentils to pan with onions and fennel and simmer on low flame until all liquid is absorbed. Even though this is soup, you still want the freshest stalks of fennel you can find. The best flavor tends to be in the small to medium-size bulbs.
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