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Before you jump to Alaca Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now much more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. Even though we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically think that healthy diets demand a lot of work and will significantly change how they live and eat. Contrary to that information, individuals can change their eating habits for the better by implementing some modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably buy many food items out of habit. As an example, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome option that can give you a positive start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it’s not at all difficult to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to alaca soup (vegan) recipe. You can cook alaca soup (vegan) using 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Alaca Soup (Vegan):
- Get chickpeas
- Provide green lentil
- Prepare bulgur wheat (course)
- Use white onions
- Take Swiss Chard
- Get tomato paste
- Prepare red paprika peppers
- You need Olive oil
- You need pomegranate molasses or 1 lemon
- Use Dried ground mint
- Get Black pepper
- Provide Sea salt
- Use Crushed Red Pepper
Instructions to make Alaca Soup (Vegan):
- Pressure cook the chickpeas for 30 min in 10 cups of water
- Mix in lentils, bulgur and tomato paste, stir and bring the heat to low
- Cut the onions as circles and add in with salt, pepper and crushed red pepper. Cook for 25 min.
- In a frying pan, sautee the chards in olive oil together with dried mint for 5 min
- Add the sauteed chards and pomegranate molasses or lemon into the soup and cook for 10 more min on low heat.
- Serve with toast bread in a deep bowl
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