xiaoxl/recipe_data huggingface dataset:
Ultimate Pancakes


Ingredients:
egg, buttermilk, baking soda, flour, baking powder, salt, butter, sugar, vanilla extract

Directions:
Whisk wet ingredients., Add dry ingredients and whisk until smooth., Heat pan over med heat., Ladle into pan and flip when tops are bubbly.
Wholemeal Pitta Pocket Brekkie


Ingredients:
eggs, 1% low-fat milk, tomatoes, spring onion, feta cheese

Directions:
In a bowl whisk together eggs, egg whites, milk, spinach, tomatoes, spring onions, then season with some salt and pepper to taste.
Heat the oil in a pan over a medium heat and pour egg mixture into a non-stick pan.
Stir the eggs while they are cooking and after a minute stir in the feta cheese. Continue stirring until the eggs firm up.
Place the pitta bread into a toaster, just to warm them up, usually 1 minute is enough.
Split your eggs in in half. Place each half in a pita pocket and serve immediately.
Meat Crust Pie


Ingredients:
ground beef, tomato sauce, green bell pepper, onion, salt, dried oregano, black pepper, water, cheddar cheese

Directions:
Preheat oven to 350°F Combine beef, 1/2 cup tomato sauce, bread crumbs, 1/4 cup bell pepper, onion, 1/2 teaspoon salt, oregano and black pepper in large bowl; mix well. Pat onto bottom and up side of ungreased 9-inch deep-dish pie plate.
Bring water and remaining 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice; cover and remove from heat. Let stand 5 minutes or until water is absorbed. Add remaining 1-1/2 cups tomato sauce, 1/2 cup cheese and remaining 1/4 cup bell pepper to rice; mix well. Spoon rice mixture into meat shell. Cover with foil; bake 25 minutes.
Remove from oven and drain fat carefully, holding pan lid over top to keep pie from sliding. Top with remaining 1/2 cup cheese. Bake, uncovered, 10 to 15 minutes or until cheese melts. Carefully drain fat again. Cut into wedges to serve.
Chicken Tortilla Soup With "the Works!"


Ingredients:
broiler-fryer chickens, olive oil, sweet onion, frozen corn, garlic cloves, black beans, tomatoes, Cheese Enchiladas in Yummy Red Sauce, green chilies, chicken broth, cumin, chili powder, salt, pepper, bay leaves, cilantro, fresh cilantro, Cotija cheese, sharp cheddar cheese, mozzarella cheese, corn tortillas, sharp cheddar cheese, fresh cilantro

Directions:
In a large skillet on medium/high, saute' onions and corn in olive oil until lightly browned. Reduce heat to medium and add garlic.  Cook 2 minutes.
Into a large crock-pot or Dutch oven, place remaining soup ingredients (everything  else on "soup" list, except cheeses].  Add onion/corn/garlic mixture, stir, cover and simmer on low for 6-8 hours.
When ready to serve, remove bay leaves and add 1/2 cup fresh cilantro and cheeses.  Simmer gently until cheeses begin to melt.  Meanwhile, cut tortillas into strips and fry in corn or peanut oil until crisp.  Drain on paper towel and salt immediately.  Garnish each bowl with grated cheese, tortilla strips, and sprinkle of fresh cilantro.
Que Bueno! 8-]].
Tandoori Chicken Burgers


Ingredients:
ground chicken, tandoori paste, egg, lemon juice, lemon zest, salt, ground black pepper, ground cumin, mango, yogurt

Directions:
Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using]. Shape the burgers into 6 patties and chill until ready to grill.
Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side.
Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.
Jalapeno Pepper Poppers


Ingredients:
cream cheese, sharp cheddar cheese, monterey jack cheese, bacon, salt, chili powder, garlic powder

Directions:
In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
Spoon about  2 Tbs. into each pepper half.
Roll in bread crumbs.
Place in a greased 15x10x1"  baking pan.
Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute  for med. and 40 minute for mild.
Serve with sour cream or dressing.
NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to  protect your hands. avoid touching your face. I omit the bacon in this recipe.
Sheila's Savory Pot Roast and Vegetables With Gravy


Ingredients:
all-purpose flour, all-purpose flour, beef broth, onion, bay leaf, dried thyme leaves, salt, pepper, carrots, parsnip, water

Directions:
Rub the roast with 3 T. flour.
Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking.  Add the meat and brown on all sides.
Add broth, onion with cloves, bay leaf, thyme, salt and pepper.  Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven.  Cook 2 hours or until almost fork-tender.
Scatter vegetables around meat.  Cover and cook 1-1/2 hours longer or until meat and vegetables are tender.  Remove meat from pot.
Strain juices from vegetables into a 1-quart saucepan.
(Can be prepared ahead to this point.  Return meat and vegetables to pot.  Cover pot and saucepan and refrigerate up to 48 hours.].
About 1 hour before serving, heat oven to 350 degrees.  Whisk remaining 1/4 cup flour with the water until smooth.
Skim and discard fat from reserved vegetable liquid in saucepan.  Bring to a boil over medium heat, then whisk in flour mixture.  Boil 2 to 3 minutes, whisking often until gravy has thickened.
Pour over meat and vegetables.  Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees].
Remove meat to serving platter.  Remove vegetables with slotted spoon and arrange around meat.  Pour gravy into gravy boat and serve alongside meat and vegetables.
Note:  To peel onions, place in saucepan with water to cover.  Bring to a boil, drain, chill in cold water, then slip off skins.
Cheeseburger Salad
Category: main-dish
By Kristina Bowling Briceno

Just like eating a cheeseburger!

Ingredients:
2  hamburger buns, split and cut into 3/4 inch strips*
½ small red onion, chopped
1 pound lean ground beef
1 cup ketchup
½ cup finely chopped dill pickle
1 tablespoon prepared yellow mustard
½ small red onion, sliced
8 cups chopped lettuce
2  plum tomatoes, chopped
1 cup shredded Cheddar cheese

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside. Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well. Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes, and shredded cheese, and arrange the hamburger bun croutons around the platter.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 322.9
Fat: 16.6 g
Saturated fat: 7.8 g
Carbohydrates: 22.3 g
Sugars: 11.8 g
Dietary fiber: 2 g
Protein: 22.1 g
Cholesterol: 69.3 mg
Sodium: 891.8 mg
Grilled Butternut Squash
Category: side-dish
By Adriene Fuller

Delicious! Grilling it in slices creates a crispy shell and seals in all the flavor. You don't even need butter or salt and pepper--great on its own.

Ingredients:
1  butternut squash, sliced into rounds and seeded
1 teaspoon olive oil

Directions:
Preheat grill for medium heat and lightly oil the grate. Brush both sides butternut squash with olive oil. Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 100.3
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 23.9 g
Sugars: 4.5 g
Dietary fiber: 4.1 g
Protein: 2 g
Sodium: 8.2 mg
Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta)
Category: world-cuisine
By Buckwheat Queen

This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!

Ingredients:
1 teaspoon salt
1 pound bucatini (dry)
2 cups finely grated Pecorino Romano cheese
1 ½ tablespoons freshly ground black pepper, or more to taste

Directions:
Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps. Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much. Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 438.3
Fat: 11.9 g
Saturated fat: 7 g
Carbohydrates: 59 g
Sugars: 0.3 g
Dietary fiber: 2.2 g
Protein: 22.5 g
Cholesterol: 41.3 mg
Sodium: 869.6 mg
Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)


Ingredients:
baking powder, erythritol, eggs, milk, milk, water, tea bag, erythritol, cranberries, water, erythritol, salt, lime, potato starch, mascarpone cheese, rum, vanilla extract, erythritol

Directions:
Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm] pan with parchment paper.
In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
Transfer the batter to the lined pan and bake for 20 minutes.
Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
Also while baking, combine cranberries, water, sugar and salt in a saucepan.
Bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
In a medium bowl, place egg yokes (if using], cheese, rum, vanilla extract, and sugar and mix well.
In a separate bowl, beat whipping cream until it forms a peak.
Add the cheese mixture and beat again until it forms a peak.
Cut the sponge in half horizontally to create 2 sheets of sponge.
Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
Using a brush, soak the sponge with the cranberry tea.
Pour a half of the cream over the sponge and spread evenly.
Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
Pour the remaining cream over the sponge and spread evenly.
Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
Infuse love, cut and serve!
Instant Pot® BBQ Rib Tips
Category: meat-and-poultry
By Soup Loving Nicole

Making St. Louis-style ribs? Buy spare ribs instead and at a fraction of the price. Cut off the tips and you'll have a whole other treat in itself. Rib tips. Your Instant Pot® will show you just how.

Ingredients:
1 cup water
½ cup apple cider vinegar
2 pounds rib tips
1 teaspoon kosher salt
1 tablespoon BBQ rub
1 cup barbeque sauce

Directions:
Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle rib tips with salt and BBQ rub and massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer rib tips to a baking dish and let cool for 5 minutes. Add barbecue sauce and stir to coat. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill rib tips for 6 minutes, turning once after 3 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 496.6
Fat: 30.2 g
Saturated fat: 11 g
Carbohydrates: 23.7 g
Sugars: 16.4 g
Dietary fiber: 0.5 g
Protein: 28.8 g
Cholesterol: 119.8 mg
Sodium: 1962.9 mg
Potato Pampushki


Ingredients:
potatoes, mashed potatoes, salt, black pepper, cottage cheese, fresh chives

Directions:
Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potatoes, salt and pepper. Mix together.
In another bowl, mix the cottage cheese and chives together.
Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
Fry for 10 minutes or until deep brown and crisp.
Drain and serve hot.
Chai Tea Latte


Ingredients:
tea bags, ground cinnamon, ground ginger, ground allspice, water, milk, brown sugar, ground nutmeg

Directions:
Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker.
Add water; brew according to manufacturer's directions.
Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer.
Cook and stir over medium heat until heated through and sugar is dissolved.
Pour milk mixture into mugs; stir in tea.
Dollop with whipped topping and sprinkle with nutmeg if desired.
No Bake Baked Beans


Ingredients:
bacon, onions, brown sugar, ketchup, prepared mustard

Directions:
fry the bacon in large heavy frying pan with the onions., When bacon crisp and onions tender, add brown sugar, ketchup, and mustard., stir until mixture has syrupy consistency., Add canned beans and stir., Lower heat and allow to simmer about 20 to 30 mins.
Fruit Salad With Easy Crème Fraiche


Ingredients:
water, granulated sugar, cinnamon stick, gingerroot, fresh rosemary, vanilla, sour cream, brown sugar, salt, blueberries, raspberries, nectarines, apricots

Directions:
In small saucepan, combine water, sugar, cinnamon, ginger and rosemary. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered for 3 minutes. Strain syrup into a bowl, discarding cinnamon, ginger and rosemary. Stir in vanilla, let cool.
In medium bowl, stir together sour cream, brown sugar and salt; stir in whipping cream.
In serving bowl, gently combine together cooled syrup, blueberries, raspberries, peaches, nectarines and apricots. Serve topped with dollop of crème fraiche.
Honey Biscotti


Ingredients:
butter, sugar, honey, eggs, vanilla, orange flower water, all-purpose flour, baking powder, baking soda, cinnamon, salt, orange zest

Directions:
Preheat oven to 350°F.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
Beat in sugar and honey until smooth, then add eggs one at a time.
Add vanilla and orange flower water and mix to thoroughly combine.
Mix dry ingredients into the wet just until mixed.
The dough should be stiff at this point.
Stir in the orange zest and pistachios.
Divide dough in half.
On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
Bake in the preheated oven for 20-25 minutes, until golden.
Remove from the oven and transfer logs to a cutting board.
Reduce oven to 325°F
While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
[Chefï¿½s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Campbell's® Easy Chicken and Cheese Enchiladas
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6  flour tortillas (6"), warmed
1 small tomato, chopped
1  green onion, sliced

Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 enchiladas

Calories: 455.6
Fat: 19.4 g
Saturated fat: 7.7 g
Carbohydrates: 45.9 g
Sugars: 5.1 g
Dietary fiber: 4.9 g
Protein: 23.2 g
Cholesterol: 55.9 mg
Sodium: 1247.5 mg
Sam's Sloppy Joes (Crock Pot)


Ingredients:
hamburger, Velveeta cheese, mustard, ketchup, barbecue sauce, onion

Directions:
Fry hamburger until almost cooked through., Place in Crock Pot with onion., Add mustard, ketchup, relish and BBQ sauce/Arby's Sauce., Cut Velveeta into cubes., Mix all well., Cook on low, 3-4 hours.
Orange Chicken Stir Fry
Category: meat-and-poultry
By Kelly Dale-Carpenter

Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!

Ingredients:
1 cup orange juice
1 tablespoon grated orange zest
¼ cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4  skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts  (Optional)
1 (6 ounce) package crispy chow mein noodles

Directions:
In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 523.9
Fat: 25.1 g
Saturated fat: 3.6 g
Carbohydrates: 41.1 g
Sugars: 8.9 g
Dietary fiber: 2.7 g
Protein: 34.7 g
Cholesterol: 68.4 mg
Sodium: 1749.2 mg
Rum (And Coke) Balls!!


Ingredients:
chocolate chips, light corn syrup, light rum, icing sugar, walnuts

Directions:
Melt chocolate.
Blend in cola, syrup and rum.
Stir in wafer crumbs, icing sugar, and walnuts.
Mix well-Mixture will be sticky.
Cover and chill for 2 hours or until stiff enough to handle -- make good use of this time and 'sample' the fine rum you bought to make these treats!
Form into small balls and roll in sprinkles.
Cover loosely and chill.
Keep out of reach of children!
Best Ever Beef Marinade
Category: side-dish
By Shelli Brawner Schlafhauser

This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.

Ingredients:
1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 274.6
Fat: 27.5 g
Saturated fat: 3.6 g
Carbohydrates: 6.5 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Sodium: 1623.9 mg
Original Old Bay® Coleslaw
Category: salad
By HowieC

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Ingredients:
½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as
®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Directions:
Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 114.7
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 4.2 g
Sugars: 2.6 g
Dietary fiber: 1 g
Protein: 0.6 g
Cholesterol: 5.2 mg
Sodium: 151.7 mg
Beautiful Salad
Category: salad
By Wendy Gayle Wright Epps

A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with  baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened  almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.

Ingredients:
8 cups baby spinach leaves
½ medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 ½ cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste

Directions:
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 458.9
Fat: 29.5 g
Saturated fat: 6.2 g
Carbohydrates: 43.9 g
Sugars: 31 g
Dietary fiber: 6.2 g
Protein: 9.5 g
Cholesterol: 22.3 mg
Sodium: 811.4 mg
Bulgarian Lentil Soup


Ingredients:
brown lentils, onions, garlic, carrots, paprika, tomatoes, paprika, cumin, dried fenugreek leaves, mixed herbs, green chilies, chili powder, flour

Directions:
Place lentils in a pot with ample water, a dash of oil and boil.
Chop carrots and onions and place in the pot.
Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
Add spices and peeled garlic cloves except fenugreek and garden herbs.
Let cook slowly until the lentils are cooked.
Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
Salt to taste.
Serve with sour cream/yoghurt.
Optional:
You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.