Lentil and fennel seeds soup
Lentil and fennel seeds soup

Hi, I’m Kate. Today, I will show you a way to prepare lentil and fennel seeds soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Lentil and fennel seeds soup Recipe

Lentil and fennel seeds soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lentil and fennel seeds soup is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have lentil and fennel seeds soup using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lentil and fennel seeds soup:

  1. Prepare 2 tbsp Bengal gram dal / lentil -
  2. Take 2 tbsp Yellow moong dal / lentil -
  3. Take 2 tbsp Tuar dal / lentil -
  4. Make ready 1/4 tsp Cumin seeds -
  5. Get 1/4 ts Sauf /fennel seeds -
  6. Prepare 1 pinch Black pepper powder -
  7. Make ready 1/2 tsp Roughly chopped ginger -
  8. Prepare 1/2 tsp Roughly chopped garlic -
  9. Get 1/4 tsp Chopped green chilli -
  10. Take - 1 tsp Chopped coriander leaves
  11. Make ready to taste Salt -
  12. Take 1 tsp Oil -

Instructions to make Lentil and fennel seeds soup:

  1. Pressure cook the bengal gram dal / lentil,yellow moong dal and tuar dal with one cup of water.
  2. After 4 - 5 whistle switch off the gas
  3. Heat oil in a pan.
  4. Add cumin seeds /jeera and fennel seeds / sauf to crackle.
  5. Add roughly chopped ginger and garlic and saute for one mins.
  6. Add bengal gram dal / lentil,yellow moong dal / lentil and tuar dal / lentil mixture and one cup of water
  7. Cook for half an hour.
  8. Season with salt and black pepper powder and mix well.
  9. Garnish with coriander leaves and lemon.
  10. Serve sausage.

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