Hi, I’m Clara. Today, we’re going to prepare bottleguard and red lentil soup (zero oil recipe) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will 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 foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Bottleguard and Red Lentil Soup (Zero Oil Recipe) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bottleguard and red lentil soup (zero oil recipe) using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bottleguard and Red Lentil Soup (Zero Oil Recipe):
- Get 1/2 Bottleguard chopped roughly
- Take 1/2 cup red lentils washed
- Take 2 tomatoes chopped into 2 or 4 pieces (to remove skin later)
- Take 7-8 cloves garlic
- Prepare 1 carrot
- Get 1/2 inch ginger
- Make ready 1/2 cup cauliflower chopped + 1/4 cup extra for garnish
- Prepare 1/2 cup beans chopped
- Prepare 1 capsicum chopped
- Get 2 tbsp coconut cream (optional)
- Take to taste Salt and pepper
- Prepare 2/3 cup water + more for adjusting consistency
Instructions 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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