This chunky lentil soup makes a sustaining meal in a bowl.
Ingredients
Serving size 2 -3
3 tbsp vegetable oil
1 onion chopped
2 green chilies chopped
1 tbsp minced garlic and ginger
100g red lentils washed
1tbsp cumin powder
1 vegetable stock cube
1 tsp turmeric powder
1 tbsp coriander powder
100g diced tomatoes
2 tbsp lemon juice
Salt & black pepper to taste
For garnishing
3 tbsp chopped coriander leaves
Fried onion
Thinly sliced green chilies
Method
Melt oil in a pan, sauté onion, chilies, ginger, garlic for 2 minutes. Stir in lentils and 2 cups of water, soup cube and bring to boil. Reduce heat, boil stirring occasionally for 20-30 minutes until lentils are soft.
Add tomatoes, ground coriander, cumin, turmeric, salt and pepper to taste cook stirring. Turn off heat and mix lemon juice.
Serve soup in bowls and garnish with chopped coriander, green chilies and fried onion.
Kang kung also known as water spinach, is rich in iron, and good to alleviate anemia. Kang kung is also rich in calcium, vitamin A & C.
Blanched kang kung in rich spicy sauce, is a delicious way of eating greens with rice or noodles. Same cooking method can be applied to other leafy vegetables such as Chinese spinach (Amaranth), choy sum and pak choy.
Serves 2-3
Ingredients
500g Kang kung washed and roughly chopped
2 tbsp dark soy sauce
1 tbsp minced garlic and ginger
4 dry red chili thinly sliced
2 tsp corn flour mixed in 50ml cold water
2 tbsp vegetable oil
1 onion chopped
Method
To make the sauce, heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add soy sauce, red chili and corn flour, mix well for a 2 second and turn off hurt. Sauce should be creamy. Set them aside.
Boil water in a sauce pan, when water is boiling add 1 tsp salt, kang kung, leave for 2 seconds. Drain them using colander and wash with cold water.
Mix blanched kang kung with sauce, serve immediately.
