Hi, I am Kate. Today, I will show you a way to make bottleguard and red lentil soup (zero oil recipe) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Bottleguard and Red Lentil Soup (Zero Oil Recipe) Recipe
Bottleguard and Red Lentil Soup (Zero Oil Recipe) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Bottleguard and Red Lentil Soup (Zero Oil Recipe) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook bottleguard and red lentil soup (zero oil recipe) using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bottleguard and Red Lentil Soup (Zero Oil Recipe):
- Make ready 1/2 Bottleguard chopped roughly
- Get 1/2 cup red lentils washed
- Prepare 2 tomatoes chopped into 2 or 4 pieces (to remove skin later)
- Prepare 7-8 cloves garlic
- Get 1 carrot
- Prepare 1/2 inch ginger
- Get 1/2 cup cauliflower chopped + 1/4 cup extra for garnish
- Get 1/2 cup beans chopped
- Make ready 1 capsicum chopped
- Make ready 2 tbsp coconut cream (optional)
- Make ready to taste Salt and pepper
- Take 2/3 cup water + more for adjusting consistency
Steps to make Bottleguard and Red Lentil Soup (Zero Oil Recipe):
- 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.
- 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.
- 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.
- 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.
- I served it with a side of mini green moong dal Savoury Pancakes!
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