Recipe - Vegetable soup

Recipe - Vegetable soup

Lentil soup cooked with vegetables and tofu.

Summary:

Tofu is the soybean curd, high in protein and calcium. Lentils have high level of protein, minerals and dietary fiber. The soluble fiber helps stabilize the blood sugar level and lower risk of heart disease. Source: Wikipedia

Vegetable soup with tofu is among one of my kids favorite lunch items. I get them to eat their veggies without fuss. It helps them eat warm lunches during cold winter.

Ingredients:

• Lentils - 1 cup
• Vegetables of your choice - zuccini, beans, carrot, broccoli, capsicum (green pepper), tomato, onion - minimum half a cup of each vegetable
• Tofu - 1 cup (cut in small cubes)
• Lemon juice - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Salt - 1 teaspoon

Process:

Wash lentils and add 3 cups of water. Add all the above vegetables and salt. Pressure cook it for one whistle. Let the pressure release.

Saute tofu in a teaspoon of butter and add it to the cooked soup.

Add black pepper, lemon juice and 2 - 3 cups of water to your desired consistency. Cook it on simmer for 5 - 10 minutes to let the juices blend with tofu. Garnish with green onions and serve hot.

Preparation time : 20 - 30 minutes

Servings - 4

Tips:

To save time from cutting vegetables, sometimes I use frozen vegetables and canned tomato - sometimes fresh veggies are not available during cold winters.