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Before you jump to Bottleguard and Red Lentil Soup (Zero Oil Recipe) recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
Every person has heard the words “an apple a day will keep the doctor away”, but the question is, is this really a true statement. You may know individuals that live by this and also demand that their children live by this rule as well. This idea is known all over the world and individuals just take it as fact without knowing if this is in fact true. In our research we have learned why you are told to eat an apple a day and we’ll be discussing that with you here.
Cornell University had a study on the effect apples have on your brain. They discovered that one of the elements in apples referred to as quercetin, has actually been proven to help you to protect brain cells. And due to this you will find that apples can actually help people prevent the symptoms of Alzheimer’s.
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We hope you got benefit from reading it, now let’s go back to bottleguard and red lentil soup (zero oil recipe) recipe. To make bottleguard and red lentil soup (zero oil recipe) you need 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Bottleguard and Red Lentil Soup (Zero Oil Recipe):
- Prepare 1/2 Bottleguard chopped roughly
- You need 1/2 cup red lentils washed
- Get 2 tomatoes chopped into 2 or 4 pieces (to remove skin later)
- You need 7-8 cloves garlic
- Provide 1 carrot
- Take 1/2 inch ginger
- Take 1/2 cup cauliflower chopped + 1/4 cup extra for garnish
- Prepare 1/2 cup beans chopped
- Get 1 capsicum chopped
- Prepare 2 tbsp coconut cream (optional)
- Use to taste Salt and pepper
- Get 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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