Bottleguard and Red Lentil Soup (Zero Oil Recipe). To prepare this enticing dish, first, on medium flames, take a heavy-bottomed pot and heat oil in it. Then add chopped ginger, chopped garlic, chopped carrots. In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. This easy red lentil soup takes on a bold Greek twist! A creamy, extra smooth red lentil soup with a few ingredients that bring about the robust Greek flavors we love: – Aromatics: garlic, onion, and sweet carrots are sauteed in quality extra virgin olive oil until tender and fragrant. 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)
- Prepare 1/2 of Bottleguard chopped roughly.
- Prepare 1/2 cup of red lentils washed.
- You need 2 of tomatoes chopped into 2 or 4 pieces (to remove skin later).
- It’s 7-8 cloves of garlic.
- You need 1 of carrot.
- It’s 1/2 inch of ginger.
- Prepare 1/2 cup of cauliflower chopped + 1/4 cup extra for garnish.
- You need 1/2 cup of beans chopped.
- Prepare 1 of capsicum chopped.
- Prepare 2 tbsp of coconut cream (optional).
- It’s to taste of Salt and pepper.
- You need 2/3 cup of water + more for adjusting consistency.
Bring to a simmer, then partially cover pot and turn heat to medium-low. Red lentils are great for pregnant women These pulses are a great source of iron and folic acid which every pregnant woman requires. During pregnancy, you can indulge in this low-calorie red lentil soup. Decided to make it only to discover I was down to one potato, and it was a sweet potato, not the gold or red the recipe calls for.
Bottleguard and Red Lentil Soup (Zero Oil Recipe) instructions
- 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!.
I ultimately went for it with bit of improvisation – one cubed sweet potato and some cubed turnip as well. This simple soup has no oil. The tempering is blended up onion, tomato and spices that are directly added to the lentils to add flavor. Garnish with lemon juice or slices and cilantro and serve with rice, flatbread, crackers or other fix ins. Heat coconut oil in saucepan over medium heat, then add onion and a pinch of salt.