Recipe of Any-night-of-the-week Alaca Soup (Vegan)

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Before you jump to Alaca Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been trained to think that "comfort" foods are terrible for the body and need to be avoided. Often, if the comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods can be super nourishing and good for you. Some foods actually do boost your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

Your mood could actually be helped by green tea. You knew it had to be mentioned in this article, right? Green tea is rich in an amino acid known as L-theanine. Studies have found that this amino acid actually stimulates brain waves. This will better your brain's focus while also relaxing the rest of your body. You probably already knew it is not hard to become healthy when you consume green tea. Now you know it can help improve your mood too!

Now you realize that junk food isn't necessarily what you have to eat when you wish to help your moods get better. Try a few of these hints instead.

We hope you got insight from reading it, now let's go back to alaca soup (vegan) recipe. To cook alaca soup (vegan) you need 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Alaca Soup (Vegan):

1. Use 1 cup of chickpeas.
2. Provide 1 cup of green lentil.
3. Provide 2 cups of bulgur wheat (course).
4. Use 1.5 of white onions.
5. Get 1 bunch of Swiss Chard.
6. Provide 3 tablespoon of tomato paste.
7. Prepare 2 of red paprika peppers.
8. Provide 6 tablespoons of Olive oil.
9. Take 1/2 cup of pomegranate molasses or 1 lemon.
10. You need of Dried ground mint.
11. Provide of Black pepper.
12. Provide of Sea salt.
13. You need of Crushed Red Pepper.

Instructions to make Alaca Soup (Vegan):

1. Pressure cook the chickpeas for 30 min in 10 cups of water.
2. Mix in lentils, bulgur and tomato paste, stir and bring the heat to low.
3. Cut the onions as circles and add in with salt, pepper and crushed red pepper. Cook for 25 min..
4. In a frying pan, sautee the chards in olive oil together with dried mint for 5 min.
5. Add the sauteed chards and pomegranate molasses or lemon into the soup and cook for 10 more min on low heat..
6. Serve with toast bread in a deep bowl.

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