How to Cook Delish Bottleguard and Red Lentil Soup (Zero Oil Recipe)

Healthy food is nutrition that's free from harmful parts and comprises vitamins and minerals which are beneficial to our bodies. Yet generally we discover it tough to acknowledge that our own cooking comprises natural and organic food? When you are seeking Bottleguard and Red Lentil Soup (Zero Oil Recipe) recipe or are approximately to cook dinner this Bottleguard and Red Lentil Soup (Zero Oil Recipe) recipe, then you have come to the correct place. You will additionally discover numerous different organic recipes here. We present merely the finest of these Bottleguard and Red Lentil Soup (Zero Oil Recipe) recipes.

Here too you'll get suggestions for natural living by using studying the article approximately The Hazards of Unbalanced Food Consumption.

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A large selection of easy health snacks is easily obtainable. Deciding to live a healthy way of life can be as easy as you want it to be.

Now that you've finished interpreting the above article, let's jump to the bottleguard and red lentil soup (zero oil recipe) recipe. You can cook bottleguard and red lentil soup (zero oil recipe) using 12 ingredients and 5 steps. Here are the steps on the way to cook it.

The ingredients needed to cook Bottleguard and Red Lentil Soup (Zero Oil Recipe):

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

Instructions to make Bottleguard and Red Lentil Soup (Zero Oil Recipe):

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!.

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