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Before you jump to Lentil soup 🍲 recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to lentil soup 🍲 recipe. To make lentil soup 🍲 you only need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Lentil soup 🍲:
- Take 1 red onion
- Use 1 carrot
- Prepare 2 sticks celeries
- Provide dry oregano
- Provide 2 cloves garlic
- Prepare 150 g dried lentils
- Get olive oil
- Provide 50 g cannellini beans
Instructions to make Lentil soup 🍲:
- Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic.
- Heat olive oil in a large pan over a medium heat, then crumble in the onion, carrot, celery and garlic.
- Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
- Bring to the boil and simmer until the lentils are soft
- Drain, then tip in the cannellini beans. Boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very 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 bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely
Cover raw meat or fish and shop at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you are likely to use was saved properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and whether it needs to go in the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat in two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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