Recipe: Yummy Fennel and lentil soup - vegan

Recipe: Yummy Fennel and lentil soup - vegan Delicious, fresh and tasty.

Fennel and lentil soup - vegan. 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.

Fennel and lentil soup - vegan.

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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. It’s 2 sticks of celery, chopped.

6. You need 1 of fennel bulb, chopped.

7. Prepare 1 tsp of fennel seeds.

8. It’s 1/2 tsp of cumin seeds.

9. It’s 1/3 cup of puy lentils.

10. You need 500 ml of vegan stock.

11. Prepare 2 handfuls of kale- optional.

12. It’s of juice of 1/2 lemon.

13. You need of seasoning.

14. You need 100 g of cooked grain eg freekeh, maftoul, giant couscous - optional.

This is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds.

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Fennel and lentil soup - vegan.

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Fennel and lentil soup - vegan step by step

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 😋.

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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.

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.

The fennel and celery give this soup a light freshness that most lentil soups don't usually have.