Free Online Recipes

1 cup onion\cooked, chopped
1 bunch scallions, chopped
6 slices bacon
3 Tbsps. unsalted butter
5 white potatoes, peeled and diced
1/2 tsp. marjoram
4 cups chicken stock, hot
2 Tbsps. all purpose flour
3 cups whipping cream, or half and half

DIRECTIONS:

Cook bacon in a heavy nonstick skillet over medium high heat 8-10 minutes until bacon is crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Set aside. Add chopped onions and scallions to hot bacon drippings and sauté 5-6 minutes over medium high heat, stirring frequently until onions are translucent. Stir in flour until mixed thoroughly. Stir in remaining ingredients, except cream. Crumble cooked bacon and stir into mixture. Season with salt and pepper to taste. Bring mixture to a boil. Reduce heat to medium low and simmer 45 minutes, or until potatoes are done. Stir in whipping cream and cook 5 minutes or until mixture is hot. Do not boil.

INGREDIENTS:

1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon black pepper
3 tablespoons vegetable oil
2 teaspoons black mustard seeds or brown mustard seeds
2 teaspoons cumin seeds
1/4 cup sesame seeds
1 tablespoon minced garlic
2 cups uncooked red lentils (masoor dal)
1 cup finely chopped onions
2 cups finely chopped celery
2 cups finely chopped carrots
5 cups vegetable broth
3 cups water
1 cup diced tomatoes (may used canned)
1 teaspoon salt

8-10 servings

1 hour 25 minutes 15 mins prep

DIRECTIONS:

Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
Lower heat and add sesame seeds.
Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
Add the lentils and cook for 5 minutes.
Add the onions, celery and carrots, and cook for 1 minute more.
Add broth and water, and bring to a boil.
Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
Check and adjust for seasoning before serving.
Serve hot.

INGREDIENTS:

1-1/4 lbs. sweet potatoes, peeled, cut in half lengthwise and cut crosswise into 1/2 inch slices
1 cup scallions, white and light green parts only, sliced
2-1/2 cups vegetable or chicken stock
1/4 cup evaporated skim milk
1 cup cool herb croutons

DIRECTIONS:

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until tender. Remove from steamer basket and set aside. Combine scallions and half the stock in a heavy saucepan over medium heat. Simmer 10 minutes, stirring occasionally. Transfer stock mixture to a food processor or blender. Add cooked sweet potatoes and purée until smooth. Return potato mixture to saucepan. Add remaining stock and bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer 5 minutes. Season with salt to taste. Serve soup warm or chilled with milk and croutons.

INGREDIENTS:

2 tablespoons olive oil
2 cups coarsely chopped onions
6 cups vegetable broth or water
1 1/2 cup brown lentils
1/3 cup coarse bulgur
1/4 teaspoon crushed red pepper flakes
1 clove garlic — pressed
3 cups finely diced plum tomatoes — seeded
1 1/2 teaspoon dried mint mint
1 1/4 teaspoon salt
1 cup minced fresh parsley
1 tablespoon fresh lemon juice

DIRECTIONS:

Over medium-high heat, heat 1 tablespoon of oil in cooker. Cook onions, stirring frequently, for 2 minutes. Add broth and stir well to scrape up any browned bits sticking to the bottom of cooker. Add lentils, bulgur, and red pepper flakes.

Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook for 10 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape.

Stir in garlic, tomatoes, additional tablespoon of olive oil, mint, and salt. Simmer until garlic looses its raw taste, about 2 minutes. At this point, add a bit more mint if you feel it’s needed. Blend in parsley and lemon juice. Taste and add more parsley and lemon juice if desired. Serve in large soup bowls.

INGREDIENTS:

cups vegetable stock
1/2 lb. potatoes, peeled and sliced
1/2 lb. sweet potatoes, peeled and sliced
1/2 lb. carrots\cooked, peeled and sliced
1 onion\cooked, sliced
2 celery ribs, thinly sliced
1/8 tsp. salt (optional)
2 tsps. olive oil
1/2 lb. spinach leaves\cooked, washed and torn into pieces, tough stems discarded
1/4 cup light sour cream
4 slices pumpernickel bread

DIRECTIONS:

Combine first 8 ingredients in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Remove from heat. Stir in spinach. Working in batches if necessary, transfer mixture to a food processor or blender and purée. Return puréed soup to saucepan. Stir in sour cream until hot. Serve soup with bread.

INGREDIENTS:

2/3 cup red lentils
1 (14.5 oz size) can crushed tomatoes
1/4 cup dehydrated onions
1 tablespoon granulated garlic
1 tomato can water (or more if needed)
1 (8 oz size) can tomato sauce
2 tablespoons curry powder
1 1/2 teaspoon seasoned salt
1 tablespoon balsamic vinegar (optional)
Salt and pepper to taste
1/3 cup raw rice

DIRECTIONS:

Combine lentils, tomatoes, onion and garlic, and 1 can full of water and tomato sauce in a saucepan. Bring to a boil, and reduce to simmer, stirring frequently. Simmer 30-45 minutes, adding more water if needed. Season with curry powder and seasoned salt. Stir in balsamic vinegar (if using) and salt and pepper to taste. Adjust amount of liquid (it should be fairly soupy). Bring back to boiling, add rice, stir, and reduce heat. Cover pan and allow to simmer slowly for 20 minutes, or until rice is done.

INGREDIENTS:

1 onion, chopped
3 cloves garlic, minced
1/4 cup rice
2 cups dry lentils
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tomato, chopped
6 cups water

DIRECTIONS:

Cook the onion and garlic over a slow heat in a covered pot until wilted. Add the rice, lentils, and spices and saute for a couple of minutes. Add the tomatoes and saute 1-2 minutes before adding water. Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked. Cool slightly and puree in batches in a blender.

Calories 248 Fat 1 g Carbs 47 g Sodium 174 mg Fiber 4.5 g.

INGREDIENTS:

2 tsps. olive oil
1 small onion\cooked, chopped
1 medium sweet potato or yam, chopped
1 cup red lentils
1 large vegetable stock cube, crumbled
3-1/4 cups water

DIRECTIONS:

Heat oil in a large saucepan over medium heat. Cook onion about 2 minutes, stirring, until onion is soft. Add remaining ingredients. Increase heat to high and bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally, until sweet potato is soft. Transfer mixture to a blender or food processor and blend, in several batches if necessary, until smooth. Heat before serving.

INGREDIENTS:

2 tablespoons oil
3/4 lb lean pork, diced
2 stalks celery, chopped
1 onion, chopped
1 clove garlic, chopped
2 carrots, chopped
6 cups water
3/4 cup dry lentils
1 (28 ounce) can diced tomatoes
3/4 cup brown rice, uncooked
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon cumin
1/8-1/4 teaspoon red pepper flakes

4-6 servings

1 hour 45 minutes 15 mins prep

DIRECTIONS:

Measure salt into a small bowl.
Heat oil in a large pot.
Add diced pork and a sprinkle of salt.
Cook, stirring, over medium-high heat until browned.
Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
Stir and cook until they start to soften, about 10 minutes.
Stir in water and lentils.
Bring to a boil.
Reduce heat and cook, covered, for 20 minutes.
Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
Bring just to a boil.
Reduce heat, cover, and simmer for 45- 60 minutes, until done.

INGREDIENTS:

1 pound pkg. dried lentils
water or broth to cover
1 can (28 oz.) flavored tomato sauce
salt, pepper, garlic powder
Optional:
cooked diced chicken
sausage
frankfurters

DIRECTIONS:

This is so simple yet so good. Cover lentils with water and soak one hour. Rinse well and drain. Place lentils in saucepot and cover with water or chicken broth to cover 2 inches over lentils. Bring to boil and cover and simmer until lentils have absorbed all the liquid and have become soft. Stir in the can of tomato sauce and season with salt, pepper and garlic. Heat thoroughly. If desired one can add chopped cooked chicken, sausage , frankfurters or whatever to the cooked soup.