The Best Food Post - Vegetarians will love this Recepie!
You first cook it and just then please let me know in the comments how yummy was the result!
I am new here and hope to transmit you guys some of our love about cooking. My Wife and me always look for new recepies and explore so much.
We appreciate good, qualitative and healthy products which permit us enjoying at the most our plates and a glass of wine obviously on the table cannot miss :)
Easy cook in 45 min.
I am going to write the steps of this Recepie.
Just cook it mate!
----> Lemony fennel and lentil soup
Serving for 4 People:
500 g fennel
190 g brown lentils
1 onion
2 cloves garlic
1carrot
1 tbsp fennel seed
1 stalk celery
30 g parsley
150 g kale
4 tbsp olive oil
1 bay leaf
1½ l water
200 ml apple juice
½ lemon
salt
pepper
bread (for serving)
STEP 1
Reserve fennel tops for garnishing. Slice stems off the bulb, then use up the edible stems by slicing them into rounds. Quarter the fennel bulb, remove and discard core, then thinly slice the quarters (approx. 0.5 cm/1/4 in. thick). Peel and finely chop onion, garlic, carrot, and fennel seeds. Finely chop celery. Separate parsley leaves from the stems and set aside. Finely chop stems. Remove kale stems and discard, or save for another use. Roughly chop the leaves into bite-sized pieces.
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STEP 2
Heat some of the olive oil in a large pot over medium-high heat. Add fennel wedges and sauté until brown on each side. Add the rest of the olive oil to the same pot. Add onion, carrot, celery, kale, and parsley stems, fennel seeds, and a pinch of salt, and sauté until onion is translucent. Add garlic and fry briefly until fragrant.
STEP3
Add lentils, bay leaf, water, and apple juice to the pot, then stir and season with salt and pepper. Cover, bring to a boil, and let simmer for 15 – 25 min., or until lentils are tender. Remove from heat and remove the bay leaf from the soup. Zest and juice the lemon. Add lemon juice to the soup and season to taste with salt and pepper once more. Ladle soup into bowls, garnish with finely chopped parsley leaves, fresh lemon zest, and reserved fennel tops. Serve with fresh or toasted bread. Enjoy your meal ;)
