INGREDIENTS
- – 1 handful of contemporary chopped cilantro.
- – 3 cloves of minced garlic.
- – 1 cup of beforehand soaked lentils.
- – 1/2 inexperienced bell pepper in bruniosse.
- – ½ cup of vegetable broth.
- – 1 can of tomato puree.
- – 1 white onion in bruniosse.
- – 1 can of sunshine coconut milk.
- – Freshly floor black pepper and salt.
- – 1/2 tsp garlic powder.
- – 1/2 cdita of oregano.
- – 1 cdita of paprika.
- – 1 tbsp of sugar.
- – 1 tablespoon of turmeric
- – 1 cdita de comino.
- Serve with Neem Bread:
- – 1 cup of advantageous entire wheat flour.
- – ½ cup of water.
- – Coconut oil to color.
LENTIL AND TOMATO SOUP scrumptious with many flavors key to fight the chilly! with a scrumptious neem bread
PROCEDURE:
1. Sauté the onion with the cilantro, garlic and bell pepper in a pot. Add the tomato and seasonings, then add the lentils beforehand soaked in a single day, ideally).
2. Cook dinner and add the coconut milk and vegetable broth. Cook dinner for 25 minutes.
3. For the nem bread: In a bowl, put the flour and add the nice and cozy water little by little, type a dough, let it relaxation for 20 minutes after which type it into balls and roll it out into circles.
4. Cook dinner in a scorching pan (with out something), on either side, then with tongs, switch to the range (they are going to puff up), switch to a plate and paint with coconut oil.
