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Lentil and Vegetable Broth

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Description Edit

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! by Charishma Ramchandani

Ingredients Edit

Stock Edit

  • 2 tablespoons yellow moong dal, washed (split yellow gram)
  • 2 onions, cut into large pieces
  • 2 large tomatoes, cut into large pieces
  • 4½ cups water

Topping Edit

Directions Edit

  1. To prepare stock, in a pressure cooker put the water and moong dal and pressure cook until the lentils are tender.
  2. Allow to cool.
  3. Blend in a liquidiser and keep aside.
  4. Heat oil in a pan.
  5. Sauté the onion in it for a minute.
  6. Fold in cabbage and spinach.
  7. Saute for another minute.
  8. Add stock and simmer for 10 minutes.
  9. Fold in the baked beans or tomato ketchup, tomato, salt and pepper.
  10. Bring to a boil.
  11. Remove from heat.
  12. Serve hot with celery garlic toasts.

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