Recipe of Super Quick Homemade Lentil Fennel Soup
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Before you jump to Lentil Fennel Soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.
Eating healthy foods can make all the difference in how we feel. Whenever we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. This is usually a problem, however, in terms of eating between snacks. Finding snack foods that really help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
Eating almonds is a wonderful choice as long as you don’t possess a nut allergy. Almonds offer a multitude of health and fitness benefits and are an excellent choice when you really need a shot of energy. Various vitamins and minerals tend to be found in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan which can often allow you to be sleepy. But when you eat almonds, you do not feel like you should sleep a while. Rather they will merely help your muscles and digestive system relax while also helping you feel less burned out. From time to time eating almonds can also be a mood booster!
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to lentil fennel soup recipe. To cook lentil fennel soup you only need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Lentil Fennel Soup:
- Use Carrots
- You need Celery
- You need Onion
- Use Fennel
- Prepare Lentils
- Prepare Garlic
- You need Bay leaf
- Take Terragon
- Take Tomato sauce
- Prepare Salt & Pepper
- Use Chicken stock
Steps to make Lentil Fennel Soup:
- Sautee chopped carrots, celery, onion, & fennel in olive oil. 10 min
- Add garlic, salt & pepper
- Add chicken stock, lentils, bay leaf & terragon, bring to a boil
- Reduce to simmer 15 min until lentils are tender
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