Recipe: Tasty Bottleguard and Red Lentil Soup (Zero Oil Recipe)

Bottleguard and Red Lentil Soup (Zero Oil Recipe). Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or. Zero Oil Soups, Indian Veg No Oil Soup Recipes.

Addition of sweet corn to any recipe is usually welcome by all. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Pour in the stock and bring to the boil. You can have Bottleguard and Red Lentil Soup (Zero Oil Recipe) using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Bottleguard and Red Lentil Soup (Zero Oil Recipe)

1. You need 1/2 of Bottleguard chopped roughly.
2. You need 1/2 cup of red lentils washed.
3. You need 2 of tomatoes chopped into 2 or 4 pieces (to remove skin later).
4. It's 7-8 cloves of garlic.
5. Prepare 1 of carrot.
6. You need 1/2 inch of ginger.
7. Prepare 1/2 cup of cauliflower chopped + 1/4 cup extra for garnish.
8. It's 1/2 cup of beans chopped.
9. It's 1 of capsicum chopped.
10. It's 2 tbsp of coconut cream (optional).
11. Prepare to taste of Salt and pepper.
12. You need 2/3 cup of water + more for adjusting consistency.

Meanwhile, heat the remaining oil in a heavy-based frying pan. Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup. Red lentils break down more than green, I am surprised this is not just intentionally a creamy soup. I saw something like this at Whole Foods (Red Lentil Dal And.

Bottleguard and Red Lentil Soup (Zero Oil Recipe) instructions

1. Pressure cook Bottleguard, lentils tomatoes, Carrot, garlic,ginger and cauliflower with 2/3 cup water up to 2 whistles and then 5-8 mins on medium flame..
2. Meanwhile add leftover cauliflower, capsicum and beans to a sauce pan with 1/4 cup water and cook on low flame covered for about 5 minutes. Add salt and pepper to taste in the end..
3. When the pressure is released from the cooker, open it, remove the skin from tomatoes and blend to a smooth puree. Add water as required..
4. Now take the puree in a pan, add sauteed cauliflower and beans mix, salt and pepper to taste and let it boil for 2 minutes. Serve hot with a drizzle of coconut cream on top..
5. I served it with a side of mini green moong dal Savoury Pancakes!.

Be sure to pick through your lentils carefully. A yummy soup that uses my favorite lentils. Take pot from stove burner and set aside. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking. Add in the cumin, turmeric, and salt; cook and stir constantly.