Bottleguard and Red Lentil Soup (Zero Oil Recipe)
Bottleguard and Red Lentil Soup (Zero Oil Recipe)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bottleguard and red lentil soup (zero oil recipe). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bottleguard and Red Lentil Soup (Zero Oil Recipe) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Bottleguard and Red Lentil Soup (Zero Oil Recipe) is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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):
  1. Get 1/2 Bottleguard chopped roughly
  2. Take 1/2 cup red lentils washed
  3. Prepare 2 tomatoes chopped into 2 or 4 pieces (to remove skin later)
  4. Make ready 7-8 cloves garlic
  5. Prepare 1 carrot
  6. Prepare 1/2 inch ginger
  7. Take 1/2 cup cauliflower chopped + 1/4 cup extra for garnish
  8. Take 1/2 cup beans chopped
  9. Get 1 capsicum chopped
  10. Take 2 tbsp coconut cream (optional)
  11. Make ready to taste Salt and pepper
  12. Prepare 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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