tomatoes 100 grams zucchini
cabbage 200 grams French beans
Chinese moong bean 6 stalks celery
1 tsp. corn flour
Butter pepper salt
1-cup boiled spaghetti
2 tbsp. Grate cheese
1 1/2-cup boiled beans,
peas and cabbage
Soak lentil in 4 cups water for 4 hours. Remove from water.
Pressure cook the lentil, tomatoes and celery for two whistles.
Slow down the gas for 10 minutes. Close the gas. Strain the soup
through a fine shift.
Heat butter on a slow heat. Saut� the. Add corn flour mixed with
milk and stir. Add lentil soup. Give two boils.
Remove from the gas and add salt, pepper and lemon juice. Serve