Red Lentil Soup Recipe

Total Time with Preparation and Cooking is around 45 minutes

Makes enough for 4 bowls.

Ingredients -

1 onion, chopped
2 cloves garlic, minced
small piece of ginger, peeled and minced
6 cups water or vegetable stock
1 cup red lentils
1 zucchini, quartered and chopped
1 small head broccoli, chopped
2 carrots, scrubbed and chopped
1 piece kelp, cut into small bits (optional)
1 tsp ground cumin
pinch black pepper
1 Tbsp miso
1-2 Tbsp sesame seeds

Let's start cooking -

You can saute the onion, garlic and ginger in oil for a more distinct flavor, or put them into boiling water for a more subtle broth. Add the

cumin and pepper here if you are sauteeing, as it will infuse into the oil and be carried through the soup. If you're not sauteeing, you can add

seasoning whenever you like. Pour 6 cups of water or stock into the pot (after sauteeing if you are) and add the lentils.

Bring the water to a boil, then leave to simmer for 10-15 min, or until the lentils are cooked. Chop the vegetables while they cook.

Add the vegetables and seasoning (if you haven't already) to the pot, and give them 5-15 minutes to cook, depending on how soft you want

them.

Once the vegetables are cooked to your liking, take the pot off the stove and allow it to cool for a few minutes. Stir in the miso, then taste to

make sure you like the seasoning, adjusting if you need to. Serve garnished with the sesame seeds - white or black seeds are nice with this

soup. I hope you have fun with this red lentil soup recipe, the latest of my healthy vegan recipes, and with the basic technique for making

soup that follows.

Basic Soup Techniques –
1. Start with an onion and some garlic. Saute them in oil for a more distinct flavor, or put them into boiling water for a more subtle broth. Add

spices and herbs here if you are sauteeing, as they will infuse into the oil and be carried through the soup. If you're not sauteeing, you can add

seasoning whenever you like.

2. If you are adding a grain, starchy vegetable (potatoes, squash, beets, etc.) or a fast-cooking legume (lentil or split pea), add them with the

water or stock. You can add salt here if you're using a grain or starchy vegetable, but if you are cooking a legume do not add any salt until it's

fully cooked. If you are adding a bean, it should be cooked before adding it to the soup (canned beans are already cooked).

3. Bring the water to a boil, then leave to simmer until the grain or legume is cooked.

4. Add the vegetables that you want, giving them time to cook to your liking. Longer cooking vegetables (eggplant, carrots, etc.) can be added

earlier while softer vegetables (zucchini, peppers, etc.) can be added a bit later. If you're using leafy greens, they should be added just 5

minutes before serving.

5. Taste to make sure you like the seasoning, adjusting if you need to. Garnishes always add a bit of visual appeal - go for a color contrast.
Sesame seeds look nice in green or orange soups, parsley, chives or green onions look nice in pale soups.

Homemade Dried Banana Slices - for your healthier snack experience

Dried Banana Slices are actually unsweetened but it’s really healthy food especially for snacks whenever you are out of home with your friends or family members.

Bananas - rich source of potassium, effective for goiters cures, fight off infections and viruses.

They contain vitamins B6 and C, potassium, and dietary fiber. They also have more digestible carbohydrates than other fruit, calories from which the body burns off more quickly and easily than from protein or fat.

Dried Banana Slices can make in chunks, round slices or long slices. Just fry them in in coconut oil to eat them with crunchy sounds.

So, let’s start from the following instructions –

4 to 6 Ripe bananas (ensure that your bananas are not overripe)
Baking or cookie trays
Lemon or citrus juice
Chip slicer or knife
Spray oil

How you will prepare it? –

First you need to peel your bananas. Using a knife or chip slicer, slice your bananas into 1/4 inch thick slices.

Spray your baking or cookie trays with oil to prevent the banana slices from sticking to the trays.
Preheat the oven to 105 degrees Fahrenheit, or set your dehydrator to 105 degrees
Put the banana slices onto the baking tray in a single layer making sure to not let the pieces touch.

Sprinkle the slices with lemon or citrus juice to prevent them from browning once dried.
Place the baking tray in the oven or dehydrator for about 12 to 14 hours.

If you are using an oven, be sure to leave the oven door open to allow excess moisture to escape.
After 6 hours turn the slices and continue baking.

Once the banana pieces are dry, remove them from the oven and allow to cool before storing them.

Cluster Beans Recipe – to maintain strong bones

Cluster beans are very healthy and easy as they are full of protein and fiber. They have a slightly bitter taste.

Do you know “Why this recipe is healthy?” – Just read below.

You can find Low Calories like 43.75 calories in a whole cup

It has Vitamin A, C and Vitamin K which is important for maintaining strong bones and proper development of fetus and also dietary fiber, iron and potassium which play important role in cardio-protective role.

Take below given things first,

250 grams Cluster Beans
1 chopped onion
1 chopped potato (small)
1 tbs ginger paste
1 tbs garlic paste
1 1/2 tbs red chili powder
1 chopped tomato
1/2 tsp amchoor powder (Available in any Indian Grocery Stores) (optional)
2 tbs peanut powder (for Garnish)
Few curry leaves
Salt to taste
Oil for cooking
Garnish with peanut powder

Start preparing it –

Cut the start and end corner of the cluster beans, chopped and wash it.

Boil till the Cluster Beans are nearly done and almost tender. Remove from heat and drain the water.

Heat oil in a Bowl, add curry leaves, ginger-garlic paste and stir for 2 minutes over medium heat.

Add onion and fry till they turn in golden color. Add salt, turmeric powder, red chili powder, tomatoes mix well and stir again for 5 to 7 minutes.

Now add boil Cluster Beans, chopped potatoes and add little water to it.

Cover the lid and let it simmer for 10 minutes or until the potatoes are tender over low heat.

Serve hot with Chapati, Dal- rice and Papad or Pickle.