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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 Here Are Several Basic Explanations Why Consuming Apples Is Good.
On TV as well as in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? This is a thing that many individuals live by and they also ensure their children are eating at least one apple a day. This idea is known all over the world and people just take it as fact without knowing if this is in fact true. In the following paragraphs we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
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To conclude, I guess an apple a day definitely can keep the doctor away and now you know why. Something you should recognize is that we only mentioned a handful of the benefits of eating apples. It is possible to discover many more benefits with regard to your health when it comes to apples. So do yourself a favor and grab some apples when you go to the grocery store. It can definitely help your health for short term as well as for the long haul.
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 cook Fennel and lentil soup - vegan:
- Get 1 tbsp olive oil
- Take 1 onion, peeled and chopped
- Get 1 garlic clove, peeled and crushed
- Use 1 carrot, chopped
- Take 2 sticks celery, chopped
- You need 1 fennel bulb, chopped
- You need 1 tsp fennel seeds
- Get 1/2 tsp cumin seeds
- You need 1/3 cup puy lentils
- Get 500 ml vegan stock
- Get 2 handfuls kale- optional
- You need juice of 1/2 lemon
- Provide seasoning
- Provide 100 g cooked grain eg freekeh, maftoul, giant couscous - optional
Steps 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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