Steps to Make Perfect Bottleguard and Red Lentil Soup (Zero Oil Recipe) Cooking Basics for Newbies

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bottleguard and red lentil soup (zero oil recipe). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious. When it comes to cooking healthy meals for the families, there is definitely some degree of dissention among the ranks. The fantastic thing is there are recipes which are very healthy but the healthy nature of these recipes is somewhat concealed. What they do not know in these instances truly should not attract harm their way (outside allergies, which will not be ignored).

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To begin with this recipe, we must first prepare a few ingredients. You can cook bottleguard and red lentil soup (zero oil recipe) using 12 ingredients and 5 steps. Here is how you cook it.

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

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

Steps 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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