Lentil and Vegetable Soup recipe. The Way to be a healthy weight balancing energy in and energy out
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Strategies for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes particularly foods and drinks which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other foods in the day.
Strategies for watching the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work
Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
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We hope you got benefit from reading it, now let’s go back to lentil and vegetable soup recipe. To make lentil and vegetable soup you need 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Lentil and Vegetable Soup:
- Take 1/2 cup red lentils(split masoor dal)
- Prepare 1/4 th cup yellow lentils(split moong dal)
- Take 1 small carrot cubed
- Provide 1 small potato cubed
- Prepare 1 tbsp clarified butter
- Take 1 onion finely chopped
- Take 2 tbsp finely chopped spring onions
- You need 1 tsp minced garlic
- Use 1 tsp ginger paste
- Take 1 tsp black pepper powder
- Use 1 tomato chopped
- Take 2 tbsp tomato puree
- Use 1/2 tsp cumin seeds
- Provide 2 bay leaves
- Prepare 1/4 th tsp garam masala
- Take 1 tbsp chopped capsicum
- Provide 1 tsp coriander chopped
- Take To taste salt
- Prepare 1/4 th tsp sugar
Steps to make Lentil and Vegetable Soup:
- Heat clarified butter in a pressure cooker.Sprinkle cumin seeds and minced garlic.When they sizzle,add chopped onion and toss lightly.Add carrot, potato,red and yellow lentils,tomato and tomato puree, spring onion,ginger paste and salt.Toss all and add water.Pressure cook 3-4 whistles.
- Open lid after pressure releases.Cool and blend well in a blender and strain to discard any residue.Add water or vegetable stock to liquify the soup to desired consistency.Pour soup in a wok and boil.Add chopped capsicum, chopped spring onion,black pepper powder,garam masala,pinch of sugar and boil.
- Serve a bowl of healthy piping hot lentil soup garnished with chopped coriander and fried or toasted croutons.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are going to use has been stored correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that say just how long you can keep the food and whether it must go in the fridge.
This kind of food often has particular packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For example, you may see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, colour or texture might start to deteriorate.
Following this date that the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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