As part of my diet, I recently made red lentil flour, but I rarely use it as I prefer other gluten-free floors such as my favorite, the one and only one; Chickpea flour. Anyway, I tried flatbreads, pancakes, cookies, etc. And as a conscient person who doesn't like to waste food, I decided to try something new and I believe this is the best use I can give to red lentil flour. So, for dinner, I tried a quick creamy soup that I did enjoy...I enjoyed it so much that I made it again for breakfast today :D
"Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests" Marsha Mehran, Iranian Novelist
This recipe is
Gluten free
Dairy free
IC/PBS friendly
You'll need
500g water (for the steamed chicken)
100g chicken breast
1 cup red lentil flour
2 cups water (for the soup)
1 Tbs coconut cream. You can use store bought coconut cream, but once again, I prefer my own recipe using organic coconut.
1 Tbs basil (dried)
1 Tbs parsley (dried)
1 Tbs chives (dried)
1/4 tsp salt
1/4 tsp pepper
Directions
If you already have shredded chicken, you can skip steps 1 & 2
Place chicken in the Varoma. Add water to the bowl. Mix 15 to 20min/ Varoma/ Speed 1
Once cooled, place chicken into the clean bowl. Mix 2 to 5 sec/ Speed 4 - Reverse mode. Set aside
place remaining ingredients in the bowl. Mix 10 to 15min/100°C/Speed 2
10sec before you finish, add shredded chicken
Enjoy!
PS: When I only make 1 serving, I use a saucepan instead of the TM
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