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Fennel and lentil soup - vegan
Fennel and lentil soup - vegan

Before you jump to Fennel and lentil soup - vegan recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic Pertaining To Your Health.

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While everyone knows that consuming plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, why are apples pushed so much? The first thing you should recognize is that apples possess more vitamins and minerals than various other fruits.. Apples have, manganese, phosphorus and calcium and all are beneficial to your health, but there are also many more healthy minerals in apples. And you will even discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.

And now you understand why people tell you that you need to eat an apple every day. In this article we just covered a few of the benefits of eating an apple a day. Every one of the benefits would take us to much time to include in this article, but the information is out there. I hope that the next time you go to the supermarket you wind up getting plenty of apples. It can definitely help your health and wellbeing for short term and also for the long haul.

We hope you got benefit from reading it, now let’s go back to fennel and lentil soup - vegan recipe. To make fennel and lentil soup - vegan you only need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Fennel and lentil soup - vegan:
  1. Use olive oil
  2. Take onion, peeled and chopped
  3. Prepare garlic clove, peeled and crushed
  4. Take carrot, chopped
  5. Get celery, chopped
  6. Take fennel bulb, chopped
  7. Use fennel seeds
  8. You need cumin seeds
  9. You need puy lentils
  10. You need vegan stock
  11. Take kale- optional
  12. You need juice of 1/2 lemon
  13. Provide seasoning
  14. Prepare cooked grain eg freekeh, maftoul, giant couscous - optional
Instructions to make Fennel and lentil soup - vegan:
  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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