Fennel and lentil soup - vegan

Name: Fennel and lentil soup - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, peeled and chopped; 1 garlic clove, peeled and crushed; 1 carrot, chopped; 2 sticks celery, chopped; 1 fennel bulb, chopped; 1 tsp fennel seeds; 1/2 tsp cumin seeds; 1/3 cup puy lentils; 500 ml vegan stock; 2 handfuls kale- optional; juice of 1/2 lemon; seasoning; 100 g cooked grain eg freekeh, maftoul, giant couscous - optional

Alessandra @alessa

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. And i add some grains - or have some sourdough bread with it. #vegan #vegetarian

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Ingredients

2 servings

1 tbspolive oil
1onion, peeled and chopped
1garlic clove, peeled and crushed
1carrot, chopped
2 stickscelery, chopped
1fennel bulb, chopped
1 tspfennel seeds
1/2 tspcumin seeds
1/3 cuppuy lentils
500 mlvegan stock
2 handfulskale- optional
juice of 1/2 lemon
seasoning
100 gcooked grain eg freekeh, maftoul, giant couscous - optional

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Steps

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 😋