Vegetable Lentil Soup

Ingredients

Yellow Lentil Dal - 1 cup (50g)

Tomato puree - 2 tbsp

Chopped Garlic - 2 (cloves) (6 g)

Water - 3 cups

Soy Sauce - 1/2 tbsp

Salt - as per taste

Black pepper powder - 1/4 tsp

Onion - 1 medium size

Lemon juice - 1 tbsp

Coriander leaves - 2 tsp (20.8 g)

Baby Carrot - 1 small size (10 g)

Celery - 2 stalks (80 g)

Instruction

1. To start, cook chopped onions and garlic cloves in a stock pot over medium heat until they turn golden brown.

2. Simultaneously, soak the lentils in water and set them aside for 25-30 minutes.

3. Next, add tomato puree to the stock pot and stir for 2-3 minutes. Incorporate other chopped veggies and cook for an additional 2-3 minutes.

4. Drain the soaked lentils and add them to the stock pot along with water, salt, soy sauce, and black pepper. Gently stir the mixture.

5. Reduce the heat to a simmer and cook for about 40-45 minutes or until the lentils become soft.

6. Transfer the mixture to a high-speed blender and blend until the soup thickens.

7. Return the blended soup to the stock pot and cook for an additional 5-10 minutes until the desired consistency is achieved.

8.Adjust the seasoning, add a touch of lemon juice, and garnish the soup with coriander leaves before serving it hot!

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Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.

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Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save. 2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!

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