Buckwheat masoor think soup

A rainy autumn afternoon, a bit lazy to cook something up for dinner, and the urge to use some lentils and grains from the pantry paved way to this nutritious, fiber and protein rich thick soup. A bit of ginger, tomato sauce added to the flavors. A bowl of warm wholesome soup for a lazy chilly evening.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

1/2cup buckwheat groat

1/2cup whole red lentil

1sp ginger paste

2 bay leaves

500ml vegetable stock

2 green chilies

2tbsp homemade tomato sauce

Salt, sugar, butter

METHOD:

1.      Wash the buckwheat groat and whole red lentil thoroughly.

2.      Heat 1tbsp butter in a heavy bottomed pan. Temper the butter with bay leaves and green chilies.

3.      Add the ginger paste and the tomato sauce. Fry stirring continuously for a couple of minutes until it leaves nice aroma.

4.      Add the washed groats and lentils, and stir for a minute.

5.      Add the vegetable stock. Season well. Bring it to boil. Then simmer covered for 20 minutes.

6.      Using a hand blender, blend the groat and lentil coarsely. Simmer for another 10 minutes more.

7.      Serve hot with toasted bread slices.

Zucchini pear soup

What is better than a hot soup in a cold winter evening? Specially when I am wishing to cook and eat something simple. I had a zucchini and pear left in my refrigerator and I decided to use it in a soup. The hot soup with the hint of sweetness and hint of pepper was delicious!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

1 medium zucchini

1 medium pear

500ml hot water

1/2cup chopped shallots

Olive oil

1tbsp balsamic vinegar

Salt, pepper

METHOD:

1.      Peel and chop the zucchini and pear into bite size pieces.

2.      Lightly coat the pieces with oil and roast for 30 minutes at 180°C.

3.      Heat oil in a pot.

4.      Add the shallots and cook until translucent.

5.      Add water, balsamic vinegar, salt, pepper and bring it to boil.

6.      Add the pear and zucchini pieces.

7.      Simmer on low heat for 30 minutes.

8.      Using a hand blender, blend the zucchini and pear pieces. Bring it to boil.

9.      Serve hot.