xiaoxl/recipe_data huggingface dataset:
Seasonal Cherry Loaf


Ingredients:
butter, sugar, eggs, milk, flour, baking powder, cherries

Directions:
Cream butter, then add sugar., Add eggs., Combine flour and baking powder., Use some of your flour to coat cherries., Alternate the dry ingredients with the milk into the butter mixture., Add the cherries., Pour into greased loaf pan., Bake at 350° for 45 minutes to an hour until brown on top.
Heather's Lasagna


Ingredients:
Italian sausage, ground beef, onion, garlic cloves, crushed tomatoes, tomato paste, tomato sauce, water, sugar, fresh basil, fennel seed, pepper, ricotta cheese, egg, salt, fresh parsley, nutmeg, mozzarella cheese, parmesan cheese

Directions:
In a large frying pan brown sausage and ground beef with onion and garlic. Drain.
Stir in the next 10 ingredients into meat mixture.
Simmer 1 1/2 hours over low heat.
Mix ricotta cheese with egg, salt, parsley and nutmeg.
Make layers by 1st using 1 1/2 cups meat mixture on bottom of 9x13 casserole dish. Followed by 3-4 noodles, 1/2 of the ricotta cheese mixture, 1/3 of the mozzarella (1/4 lb.], 1 1/2 c meat, 1/4 c Parmesan. Repeat layers.
Top with remaining cheeses.
Bake, covered at  375° for 25 minutes. Uncover and bake an additional 25 minutes. Cool for 15 minutes.
Enjoy!
Easy Breaded Shrimp
Category: seafood
By Erin

Easy, good, and wonderful for a family dinner.

Ingredients:
1 quart vegetable oil for frying
4 cups shrimp, peeled and deveined
1  egg, beaten
2 cups dry bread crumbs

Directions:
Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 280.7
Fat: 14.2 g
Saturated fat: 2.1 g
Carbohydrates: 20.1 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 17.4 g
Cholesterol: 120.5 mg
Sodium: 301.1 mg
Hard Chargin' Blue Cheese Stampede (Blue Cheese Hamburger)


Ingredients:
ground beef, onion, Tabasco sauce, honey, crushed red pepper flakes, black pepper, blue cheese, portabella mushrooms

Directions:
Preheat grill to a medium-high heat.
Combine ground beef, onion, Tabasco, honey, garlic salt, red pepper and pepper in a bowl; mix well.
Cut the blue cheese into 1oz squares.
Divide meat into 6 portions and form patties around the pieces of blue cheese.
Grill 8-10 minutes or until done.
Toast your buns and grill the portabella mushrooms.
Place patties on bun and top with roasted red peppers and portabellas.
Enjoy.
Crunchy Curried Chicken


Ingredients:
chicken breast, mayonnaise, garlic clove, mild curry powder, dried chives, basil, salt

Directions:
Preheat oven to 375°F.
Flatten the chicken breast between two sheets of plastic or parchment paper.
Mix the mayonnaise with the garlic, curry powder, chives and salt.
With a knife, spread a layer of this mixture on one side of the chicken, press into the cornflakes, now spread the mixture on the side which is up, and press that in the cornflakes (use a spatula or your hands (messy] for pressing down].
Repeat with the rest of the chicken.
Put on a baking tray lined with parchment paper and bake for 20-25 minutes, do not turn over,  until done and lightly browned.
Sopapillas
Category: bread
By Xenia

This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup water
2 cups vegetable oil for frying

Directions:
In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside. Heat oil in deep-fryer to 375 degrees F (190 degrees C). On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 12 servings

Calories: 127.4
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 16.1 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 254.1 mg
Lazy Garlic Parmesan Risotto


Ingredients:
onion, garlic, long grain rice, water, instant chicken bouillon granules, black pepper, parmesan cheese

Directions:
In a medium saucepan over medium heat, melt butter.  Saute onion and garlic until tender but not translucent.
Add rice to saucepan, cooking and stirring for two minutes.
Slowly stir in water and bouillon granules and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20-25 minutes.  (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.].
Remove pan from heat.  Rice should be tender but slightly firm, and mixture should be creamy.  Stir in parmesan and serve.
Wake up Casserole


Ingredients:
hash brown patties, cheddar cheese, eggs, half-and-half cream, salt, ground mustard, pepper, bacon

Directions:
Place hash brown patties in 13x9 greased casserole.
Sprinkle with cheese, and ham.
In a bowl, beat eggs, half-and-half, salt and mustard well.
Pour over ham.
Sprinkle with pepper and bacon if desired.
Cover.
At this point it can be refrigerated and baked in the morning.
Bake at 350°F for 45 minutes covered, (I have have baked at 400°F for 30 minutes also].
Uncover and bake additional 15 minutes or longer until edges are golden brown and knife inserted in center comes out clean.
Cool slightly and cut around the hash brown patties to serve.
Stuffed Cornish Hen


Ingredients:
port wine, garlic, Stove Top stuffing mix, fresh ground pepper, rosemary, butter

Directions:
"Bake the hen in the oven for 30 min at 400 deg or deep fry for 20 min at 320 deg.  when done cut in half from breast down, remove rib bones then set aside the bird.  prep stuffing mix in a bowl and heat 8 ouces of port wine, 1 cup of chicken stock, and 2 cloves of garlic in sauce pan.  once hot pour mitur over stuffing mix.  stuff chicken with stuffing mixture in heaping portions and top with parm cheese, rosemary, then butter.  place on a tray in the oven at 400 deg for 25 minute  mix the gravy pack in a shaker jar with 1/2 cup chicken stock  and 1/2 cup water then heat in a sauce pan mixing frequently.add 1 tbls of fresh ground pepper.  remove hen from oven and pour gravy over top and enjoy, you wont be disappointed!"
Mexican Chocolate Muffins


Ingredients:
lentils, brown sugar, sugar, salt, cinnamon, baking soda, baking powder, flour, vanilla extract, eggs, chocolate chips, walnuts, confectioners' sugar

Directions:
Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils] measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water] cool and measure.
Mash lentils with a fork in mixing bowl.
Add eggs, oil, sugars, and vanilla extract to lentils.
Mix just to combine.
Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
Add dry mixture and blend until combined.
Fold in chocolate chips and walnuts.
Pour into greased muffin tins.
Bake at 350 degrees F for 20-25 minutes.
Let cool 10-15 minutes for easy turn out.
Dust tops with confectioners sugar.
Homemade Wonton Soup
Category: soups-stews-and-chili
By Starry Night

This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!

Ingredients:
1 bunch green onions, cut into 1/2-inch pieces, divided
6  fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil  (Optional)
1 tablespoon soy sauce  (Optional)
1  egg
¼ cup dry bread crumbs
¼ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16  uncooked medium shrimp, peeled and deveined  (Optional)
1 medium head bok choy, torn into 2-inch pieces
16  snow peas
1 dash soy sauce, or to taste  (Optional)
1 dash sesame oil, to taste  (Optional)

Directions:
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface.  Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 362.8
Fat: 12.1 g
Saturated fat: 3.8 g
Carbohydrates: 40.5 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 22.9 g
Cholesterol: 95.3 mg
Sodium: 683.3 mg
Hog Maw
Category: meat-and-poultry
By Wildasin

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal.  Good Pennsylvania dish.

Ingredients:
4  baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool. Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside. Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 715.1
Fat: 41.6 g
Saturated fat: 14.6 g
Carbohydrates: 34.4 g
Sugars: 6 g
Dietary fiber: 6.9 g
Protein: 49.5 g
Cholesterol: 408.5 mg
Sodium: 1088.9 mg
Chili Macaroni


Ingredients:
ground beef, onions, green pepper, diced tomatoes, kidney beans, tomato sauce, macaroni, banana pepper, chili powder, cheddar cheese

Directions:
Sauté meat, onions and peppers in large saucepan until meat is no longer pink.
Stir in remaining ingredients, except for cheese.
Bring to a boil, cover and simmer 20-30 minutes, stirring occasionally, until macaroni is cooked.
Serve hot. Sprinkle each serving with cheese, if desired.
Almond Kataifi


Ingredients:
butter, sugar, egg, cinnamon, allspice, clove

Directions:
In a small saucepan, melt the butter and add the almonds, sugar and spices.  When well blended, blend the egg into the mixture.
You can either mix in your baked kataifi and place in mini muffin tins and bake about 8-10 minutes at 350F.
Or you can use the kataifi as a base and pour your mixture over the top and bake.
Beef Pasanda


Ingredients:
beef, salt, yogurt, ghee, onions, fresh ginger, garlic cloves, ground coriander, garam masala, paprika, ground cumin, turmeric

Directions:
Rub the salt into the meat.                 In a bowl marinate the meat in the yogurt for 24 hours in the refridgerator.
In a heavy pan melt the ghee and fry the onions till golden.
Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
Serve with a side dish of curried okra and boiled rice.
Fried Frog's Legs
Category: everyday-cooking
By AnimalWhiz

Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.

Ingredients:
24  frog's legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
2  eggs
½ cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying

Directions:
Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk. Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

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

Calories: 413
Fat: 16.3 g
Saturated fat: 2.8 g
Carbohydrates: 42.9 g
Sugars: 1.4 g
Dietary fiber: 2 g
Protein: 22.2 g
Cholesterol: 107.1 mg
Sodium: 1102 mg
Sweet Filler Burgers (Read Description)


Ingredients:
ground beef, ground black pepper, brown sugar, cheese

Directions:
Get large frying pan and set on low temperature.
Get large mixing bowl.
Also get medium bowl and blend pepper, bread crumbs and brown sugar together.
After blend is done have 1 pound of ground beef in large bowl and put the blend on the ground beef and mix all together evenly.
Get slice cheese and fold it until you have 4 slices; then set aside.
Form patties of at least 3 or 4 and get 1 piece of the 4 pieces of cheese and insert in middle of patty.
Repeat 6th step with the cheese until you have cheese in middle of all the patties, then with all the patties, you will form the meat over the cheese to make the cheese in the middle of the patty covered by the meat.
Place 2 patties on the heated pan (if bigger then place more patties if possible] and let cook for at least 10 mins or desired cook way on one side; after the need time for one side of patty then flip patty and repeat heated process.
After burgers are cooked, check for tenderness and you might see a little pink inside but don't worry it will be cooked after that as well.
Place cooked burgers on something to drain the grease off (if using paper towels, be careful because the paper towels will stick to the burger].
While you wait for the burgers to drain of excess grease, then preheat oven to about 400 degrees F* if using gas oven (if using electric oven set the marker for 6].
When all is ready to go; get a flat cookie pan and a small round cake rack (so burger won't stick to pan] and place burgers on the rack on top of pan and place in the oven for 10 mins or desired cook.
Pull out some hamburger buns or bread, have it set up, and you are ready to go! (P.S. burgers will be a little sticky from the brown sugar it was cooked with].
ENJOY YOUR MEAL AND LET ME KNOW HOW IT GOES  =].
Veggie Vegetarian Chili
Category: soups-stews-and-chili
By LilPhotog

Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.

Ingredients:
1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
½ tablespoon garlic powder

Directions:
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 16 servings

Calories: 98.4
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 18.5 g
Sugars: 3.8 g
Dietary fiber: 5.1 g
Protein: 4.4 g
Sodium: 277.9 mg
Jackfruit Sliders


Ingredients:
coconut oil, barbecue sauce, olive oil, vegan mayonnaise, yellow onion, garlic cloves, Dijon mustard, Worcestershire sauce, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, apple cider vinegar

Directions:
Jackfruit:
Warm 1 tablespoon of oil in a saucepan or skillet on medium-high heat.
Add the jackfruit, then pour the barbecue sauce over it, and stir well to coat.
Reduce the heat to low, and cook the jackfruit in the sauce for 20 minutes, until the sauce reduces and the jackfruit has taken on the flavors from the sauce.
To assemble the sliders toast the buns on each side.
Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ jackfruit.
Serve immediately.
Chipotle BBQ Sauce:
Heat oil in a medium-sized saucepan on medium heat.
Add the onion and garlic, then sauté until the onions starts to become translucent.
Add the remaining ingredients, and stir well to combine.
Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes.
Using an immersion blender (or standing blender], blend the mixture until it becomes a thick sauce.
Use immediately or store the BBQ sauce for up to 1 week.
Pasta With Lima Beans and Swiss Chard


Ingredients:
water, olive oil, garlic cloves, red pepper flakes, fresh Italian parsley, onion, frozen lima beans, prosciutto, ham, dry white wine, salt, black pepper, swiss chard, spinach, penne, spaghetti, parmigiano-reggiano cheese

Directions:
Bring the water to a boil in a large pot.
Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
Stir in the wine and boil until reduced by half, about 2 minutes.
Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
Drain the pasta well and return it to the pot.
Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
Remove the pan from the heat, stir in cheese and serve.
Copycat Pappasito's Queso


Ingredients:
process American cheese, green chilies, garlic, milk, tomatoes

Directions:
Melt cheese with milk and stir until blended., Add chilies with liquid., Add garlic, onion and stir until onions are transparent., Remove from heat and add tomatoes before serving.
Sweet & Spicy Chocolate Gravy


Ingredients:
all-purpose flour, powdered sugar, butter, vanilla, salt, cayenne pepper

Directions:
Heat skillet or sauce pan over medium-low heat, add butter or bacon fat until melted.
Sprinkle in flour slowly and whisk until smooth.
Add chocolate and sugar, whisk until fully blended; cook 1-2 minutes, careful to not burn.
Slowly add milk, whisk continuously to prevent lumps.
Add vanilla, salt, and cayenne.
Cook a few minutes until gravy thickens. Whisk in more milk for a thinner gravy.
Serve over fresh buttered biscuits, pancakes, crumpets, toast, bacon, eggs (just about anything]!
Ribs Grilled Chinese Pork Back Ribs


Ingredients:
Chinese five spice powder, garlic powder, mustard powder, kosher salt, black pepper, low sodium soy sauce, granulated sugar, hoisin sauce, rice vinegar, Chinese five spice powder, ground ginger, black pepper, garlic clove, ketchup, honey, sriracha sauce

Directions:
In a small bowl, mix together all the ingredients for the rub. Rinse the ribs and pat dry. Rub the rub mixture all over the ribs, wrap in plastic wrap, and place in the refrigerator for 6 to 8 hours or over night.
To make the sauce: In a small saucepan over medium heat, add all the ingredients and mix until well combined. Bring to a boil, stirring occasionally. Once sauce comes to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
When you are ready to grill – preheat your grill to 375 degrees. Wrap the ribs in aluminum foil and grill over indirect heat for 1 hour. Carefully remove the ribs from the foil and place directly over the heat. Allow to grill for another 15-20 minutes, basting periodically with the sauce. Remove and allow to rest for at least 5 minutes before cutting into.
Crab Cheese Fondue
Category: appetizers-and-snacks
By Anne

This is a creamy, delicious fondue! It is a hit whenever I make it. Guests get so excited to get a big piece of crab and much noise is made when it slips and falls back into the pot! Someone always ends up with a spoon scraping the pot for one last taste! Serve with French bread cubes, using a fondue fork to spear bread and swirl in fondue to coat. Try dipping grapes, carrot slices, or rye bread, whatever you like. I usually serve this fondue with a light salad.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup dry white wine
6 ounces shredded Swiss cheese
1 teaspoon cornstarch
2  Snow Crab clusters, shelled and chopped
3 tablespoons milk
2 teaspoons Worcestershire sauce
1 teaspoon snipped fresh parsley

Directions:
Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes. Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 cups

Calories: 197.2
Fat: 15.8 g
Saturated fat: 10 g
Carbohydrates: 3.2 g
Sugars: 0.9 g
Protein: 8.2 g
Cholesterol: 51.2 mg
Sodium: 142.7 mg
Lebanese Lentil Soup


Ingredients:
fresh cilantro, garlic, olive oil, salt, onions, lentils, cinnamon, water, frozen spinach, potatoes, lemon juice

Directions:
Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
Process until mixture forms a paste.
Set aside.
Sauté onions in 1/4 cup of olive oil until light brown.
Add lentils and mix.
Cook on medium heat for a few minutes.
Add cinnamon and water.
Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
and cook, uncovered, on low heat until lentils are creamy.
Add lemon juice and continue cooking, uncovered, for 10 minutes.
(Total cooking time about 1 1/2 hours.] This soup can be served cold, warm or hot.