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Before you jump to Fennel and lentil soup – vegan recipe, you may want to read this short interesting healthy tips about What Are The Advantages Of Eating Superfoods?.
You are what you eat. Quite literally, you are. If you eat some poultry that bird shall be broken down plus the amino acids shall be used to fix cells and develop muscle. The same goes for all other foods, so it is important that you simply have a meal properly. Food advice tells us that the proper food can make us well and thus superfoods are getting a part of many individuals’s diets. Do you know what superfoods in fact are? In easy terms, some food is superior for us and many not so helpful. Poor foods include empty calories that can just make you fat if eaten in excess and high-quality foods which have calories that will provide plenty of energy as well as antioxidants to assist decrease sickness and disease. For example you can expect, superfoods are seen as the correct kind of food.
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So with their nutritional value and antioxidant qualities it is certainly a good idea to start out introducing some superfoods into your day to day eating habits.
We hope you got benefit from reading it, now let’s go back to fennel and lentil soup – vegan recipe. You can cook fennel and lentil soup – vegan using 14 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Fennel and lentil soup – vegan:
- Get 1 tbsp of olive oil.
- Use 1 of onion, peeled and chopped.
- Use 1 of garlic clove, peeled and crushed.
- Get 1 of carrot, chopped.
- Use 2 sticks of celery, chopped.
- Provide 1 of fennel bulb, chopped.
- Get 1 tsp of fennel seeds.
- Get 1/2 tsp of cumin seeds.
- Get 1/3 cup of puy lentils.
- Provide 500 ml of vegan stock.
- You need 2 handfuls of kale- optional.
- Prepare of juice of 1/2 lemon.
- Get of seasoning.
- Get 100 g of cooked grain eg freekeh, maftoul, giant couscous – optional.
Instructions to make Fennel and lentil soup – vegan:
- 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 😋.
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