Gluten Free/ Grain Free Peanut Butter Cookies

I heart these cookies. I am going to make them today as a first day of school treat for my dear friend who is not eating grains this month. : )

John’s Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)
1 c. creamy peanut butter
1 c. sugar
1 egg
1 egg white
1/2 c. chocolate chips
1. In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.
2. Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)
3. Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.
4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.
5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.
6. Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!

Olympic muffins August 2012

• 3 or 4 ripe bananas, smashed
• Handful of zucchini or spinach 
• 1/3 cup coconut flavored oil
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

Blend wet items and fruits and veggies in a blender. Pour into bowl with mixed dry items. Makes 12 muffins. 17 to 20 minutes. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf or 12 muffins 

Raw Sour Cream

1 cup of cashews (soaked and rinsed)
1/2 cup of water
1/4 cup of lemon juice
3/4 teaspoon onion powder
1/2 teaspoon celtic sea salt
Raw sour cream recipe contributed by the lovely Ashlyn!

Raw Pizza

Base

• 400g sprouted wheat (or sprouted buckwheat)
• 2 medium fresh tomatoes
• ½ a medium sized onion
• 6-8 sundried tomato halves (ideally pre-soaked)
• About 10 leaves of fresh basil
• Liberal shaking of Italian dried herbs mix
• 1 clove garlic
• ⅓ cup of olive oil

1. Place all ingredients in a food processor and process until a thick dough consistency is achieved. If the mixture feels quite dry, add more fresh tomato.
2. Pour into a large mixing bowl in order to finish mixing by hand and feel the texture of the mixture. Make sure all ingredients have been blended together well. If not, return to processor and repeat the process until satisfied.
3. Spread the mixture bit by bit onto a paraflexx sheet and gradually shape into a circle or square shape according to your preference. Use the palm of your hand to press the mixture out to the desired shape and size and thickness. A good thickness is approximately 3-4mm high.
4. Dehydrate at 95 - 110°F for approx. 4 hours (until top is nearly dry), then flip over and dehydrate again until other side is dried to desired degree. (Some prefer the base to be hard and crispy, but I prefer it to be semi-dry so that it is easy to cut and eat - a bit more bread-like).

'Cheese'

• 2 cups of raw macadamia nuts
• 2 cups of cashew nuts
• Juice of 1-2 lemons (depending on sweetness and amount of juice)
• 1 clove of garlic

1. Blend all ingredients thoroughly using either food processor or hand blender.

Tomato Sauce

• 4-6 tomatoes
• 10 sundried tomato halves
• 1 clove garlic
• Half a red bell pepper, chopped
• 1 teaspoon fresh ginger, chopped
• Handful of fresh basil leaves

1. Blend all ingredients thoroughly using food processor, hand blender or vita-mix.

Toppings
Choose from:

• Fresh tomato slices
• Fresh bell pepper slices (red, orange, yellow)
• Fresh onion rings
• Black olive halves
• Basil leaves, finely chopped
• Italian seasoning (dried herbs)
• Chopped pineapple
• Broccoli florets, halved and marinated
• Mushrooms - either fresh, marinated in olive oil, garlic and lemon juice, or dehydrated after being marinated
• Anything else that appeals!

How to make the pizza:

1.     Spread the 'cheese' evenly over the top of the pizza base. Any left over 'cheese' can be spread on crackers, or crumbled into a salad. Alternatively you can mould it and shape it anyway you wish. One suggestion is to cut it into small cubes and spear top create the traditional cheese and pineapple party food.

2.      Spoon the tomato sauce on top of the cheese topping and spread evenly until there is a good covering.

3.      Top your pizza with your chosen ingredients. I usually begin with the tomato, then the onion rings, then bell pepper, then olives, then mushrooms, then fresh basil and finally sprinkle the whole pizza with the Italian seasoning. Occasionally I add pineapple or broccoli florets.

4.      Serve either fresh as is, or put the whole pizza back in the dehydrator for a while until warmed through. Either way it is delicious!

5.      Serve with a large green salad and extra tomatoes and onion rings.

Italian Flax Crackers -- Karen Knowler, the raw food coach

Italian Flax Crackers -- Karen Knowler, the raw food coach

Crunchy, and maybe even flaky


You’ll need:

• 2 cups flax seeds
• 1 red bell pepper
• ½ cup sun-dried tomatoes
• 2 cups fresh tomatoes
• Juice of 1 lemon
• 1 clove of fresh garlic +/or ½ large onion, chopped

What to do:

1. Blend all ingredients together in a food processor. Add water if a little too dry.
2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3. Score the size of crackers you’d like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4. Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
5. Store in an airtight container, somewhere close to hand for when the cravings strike!

Raw Brownies

This recipe sounds a lot like the LARA bars I made yesterday with Dates (make sure to pit), Peanut butter, almonds, oats, flax, water and a dash of coconut oil. The bars taste like cookie dough to me. And it is amazing how sweet the dates/ figs -- make it taste. I bet if I added cocoa like in this recipe, it really would make a great chewy brownie. I prefer think of it as an energy bar -- as to not be grossing disappointed as any normal person would be when eating something called "A brownie."

Raw Brownies -- A Lara Bar Cousin

ingredients:
- 1  1/2 cups raw walnuts, unsoaked
- 10 pitted medjool dates, unsoaked
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup dried cherries

directions:
-  1  1/4 cups walnuts into food processor and grind until fine
- add dates and grind until mixture sticks together
- add cocoa powder and vanilla and mix in food processor

Greens, Ginger and Apple (with Lemon) Smoothie

So simple! And so yummy, right? I want to try this. 

Recipe – Apple Ginger Baby Greens Smoothie

February 19, 2009 by Jennifer

ginger

tools:
- blender
- knife
- lemon squeezer/juicer
- cutting board
- peeler
ingredients:
- 2 cups water
- mixed baby greens, blender full
- 2 apples, peeled
- 2 bananas, small/medium
- ginger, small nub peeled
- 1 lemon, juiced separately and added after blending
creator:
Jen Grauer

cold water

baby greens

blended greens

Green Blended Bliss!

Posted in all raw recipes | Tagged apple, apple ginger baby green smoothie, baby greens, blender, diet, eco-friendly, eco-friendly diet, ginger, ginger smoothie, green diet, green smoothie, health, healthy weight loss, lemon squeezer, mixed baby greens, natural health, nutrition, organic greens, organic smoothie, peeler, raw breakfast, raw food ingredients, raw food kitchen appliances, raw food tools, raw recipe, raw recipes, raw smoothie recipes, smoothie ingredients | Leave a Comment »

Testing Raw Flax Crackers

The first recipe I tried was just soaked flax, water and salt. It is still in the dehydrator. I am just getting a feel for the process before I accidently waste other yummy foods in the testing process. I also have a batch in the right now that is the original recipe plus green onions and spices. Then I put about 1/3 of the mixture and ground it up in the blender briefly. I think that is closer to this. Just trying to figure out what will stick together and what will not. : ) But this next recipe looks great!!

Raw Flax Crackers & Simple Guacamole

Recipe type: Appetizer, Snack

Author: Jackie of Vegan Yack Attack

Prep time: 20 mins

Cook time: 10 hours

Total time: 10 hours 20 mins

Serves: 4

This is a great recipe for utilizing your leftover juice pulp to make a great, raw snack. Paired with a simple, yet delicious guacamole dip it is sure to please.

Ingredients

• 2 Cups Vegetable Pulp Leftover from Juicing, mine was made up of Carrots and Chard
• 1 Cup Water
• 1/2 Cup Raw Pepitas
• 1/2 Cup Ground Flaxseed
• 1/4 Cup Chia Seeds
• 3 Tbsp. Nutritional Yeast
• 1/2 tsp. Sea Salt
• 1/3 tsp. Black Pepper
• 3 Avocados, Pitted
• 1 Cup Tomato, Diced
• 1 Tbsp. Fresh Lemon Juice
• 1/3 tsp. Garlic Salt
• 1/4 tsp. Black Pepper

Directions

1. In a food processor pulse together the vegetable pulp, water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast, sea salt and pepper. Make sure to scrape down the sides of the processor so that it is fully incorporated.
2. The cracker mixture will be thick, almost like cookie dough. Spread the mixture 1/4″ thick onto two Paraflexx sheets and place them in a dehydrator at 115°F for 5 hours.
3. When the edges start to peel off of the sheet a bit, flip the cracker slab over (unless it is still too moist in the center). Dehydrate for another 5-6 hours or until the crackers are crunchy and hard.
4. Break the cracker slabs into smaller, chip-sized pieces.
5. In a small mixing bowl mash together the avocado, tomato, lemon juice, garlic salt and pepper; serve with the flaxseed crackers.

Best Burgers

Lela’s Famous Burgers:

• 1LB-1.25LBs Ground Beef
• Salt (to taste)
• Pepper (to taste)
• 1 1/2 Teaspoons Dijon Mustard.
• Worcestershire Sauce (several splashes)
• 2 Egg Yolks
• 3 Tablespoons Ketchup
• Enough Red Onion to equally distribute in the ground beef. (I’ve had the best results putting the onion in a food processor)

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.
Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.
Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten!

Soups for Winter 2012/2013

Most Popular Vegetarian Soup Recipes

Of all the dozens of healthy vegetarian soup recipes I've posted, here are the most popular recipes, according to you! All of these soup recipes are vegetarian, and most are vegan as well. Can't find the perfect vegetarian soup recipe? Don't worry, there are plenty morevegetarian and vegan soup recipes to choose from here.

1. Creamy Carrot Coconut Soup

When it comes to vegetarian soups, this one is a keeper. Users have unanimously given this creamy carrot and coconut milk soup recipe five out of five stars, so you can be sure that you'll enjoy this easy blended carrot soup too.
See also: Carrot, Ginger and Coriander Soup

Ads

A New Delicious BreakfastTry Delicious, Lightly Sweet, and Crunchy belVita Breakfast Biscuits!Nabiscoworld.com/belVita

Antibiotic Resistanceis on the rise. Find out why – and help protect your kids.www.SaveAntibiotics.org/moms

Free Vegan RecipesHundreds of Soy Recipes for Vegans Create Your Own Meal Plan for Free!www.SoyConnection.com/Recipes

2. Vegetarian Minestrone Soup

Oil-free, low fat and high-fiber vegetarian minestrone soup can be served either as a side or as an entree and is slowly simmered for maximum flavor. Try adding a bit of diced tofu or seitan for an extra protein boost. Serve with a side salad and some crusty French bread.
See also: Crockpot Minestrone Soup

3. Quick Vegetarian Black Bean Soup

This quick and easyvegetarian black bean soup is a quick, healthy, low fat vegetarian soup recipe that will warm up your family in less than 15 minutes flat. A healthy high-fiber andhigh-protein black bean soup is a popular soup for vegetarians. Make it vegan by simply omitting the cheese and sour cream.
See also: Mexican Black Bean Soup

4. Crockpot Vegetarian Split Pea Soup

Soup is always an easy choice to make in a crockpot. Just add the ingredients in the morning, and forget about it until you are ready to eat it hours later. Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soupversion packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.
See also: Fat-free Split Pea Soup

5. Vegetarian Lentil Soup

Vegetarian Lentil Soup with corn and carrots

Even people who aren't vegetarian love a lentil soup! There's just something comforting and familiar about a home-cooked bowl of vegetarian soup with lentils. Lentil soup should be a staple of every cook's repetoire. Lentils are available in most grocery stores and very high in fiber and protein and are very inexpensive as well. Thisvegetarian lentil soup recipe uses plenty of spices, including thyme and bay leaves to add lots of flavor. You may also want to watch this quick video which will show you how to make lentil soup step by step.
See also: Crockpot Lentil Soup

6. Easy Cabbage and Cilantro Soup

Inspired by the flavors of India and spiced with plenty of fresh cilantro and a dash of hot-sauce, this is a fat-free vegan and vegetarian soup recipe that is also low in calories. Cabbage soup is incredibly healthy and very nutritious. It's made from just a few simple and familiar ingredients, so it's easy enough for even those who are new to vegetarian cooking.

7. Basic Vegetarian Miso Soup

Vegetarian miso soup

Miso soup is so quick and easy to prepare that I've recently started having it for breakfast. I find it very warming and soothing in the morning, and because its so versatile, it's easy to make it different every day by adding various veggies or extra spices. This basic vegetarian miso soup recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Miso soup is my most popular vegetarian soup recipe!
See also: More vegetarian miso soup recipes

8. Vegetarian Bean and Barley Soup

Vegetarian bean and barley soup

Who needs the beef? This is a very heartybarley soup that is a full meal in itself, so you won't miss the beef, I promise! With this very versatile basic recipe, can add just about any veggies you want - green beans, peas or corn would all work well. This bean and barley soup recipe makes a more than generous amount, so plan on having some leftovers!
See also: Barley and Vegetable Soup

Ads

Healthy Snack IdeasPure Protein® Bars & Shakes. Eat Good, Look Great. Check It Out Now!www.pureprotein.net

Vegetarian Vegetable SoupSearch multiple engines for vegetarian vegetable soupwww.webcrawler.com

9. Thai Coconut and Vegetable Soup

Vegetarian Thai coconut soup

Traditionally, Thai coconut soup, or tom kha is made with chicken and lots of spices such as galangal and lemongrass and also with chicken. This easyvegetarian Thai coconut soup is made with fresh cilantro, lime and cayenne to duplicate the Thai flavors with some more commonly found ingredients. A reviewer said of this coconut soup recipe, "This soup is awesome. My husband and I both loved it." I also like to add some diced and sauteed tofu to coconut soup.
See also: More Thai Coconut Soup Recipes

10. Chinese Hot and Sour Soup

Chinese hot and sour soup is a light meal or accompaniment eaten any time of day. My Taiwanese roommate in college used to prepare this for breakfast on occasion, and I heartily ate it up! The original recipe, he said, came from his grandfather's time in the Taiwanese army, though this version has been westernized quite a bit to use more common ingredients. This hot and sour soup recipe is both vegetarian and vegan. It is somewhat light, however, so feel free to add in some tofu or seitan.

Texas Sheet Cake

Texas Sheet Cake Recipe

Photo by: Taste of Home Texas Sheet Cake Recipe

Read reviews (9)

Rate recipe

This chocolaty delight was one of my favorites growing up. The cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina

9

• Rate
• Print
• Grocery List
• Recipe Box
• Email
• • 
    
  • 
    
  • 
    
  • 
    

Texas Sheet Cake Recipe

• Prep: 20 min. Bake: 20 min. + cooling
• Yield: 15 Servings

20 20 40

Ingredients

• 1 cup butter, cubed
• 1 cup water
• 1/4 cup baking cocoa
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• ICING:
• 1/2 cup butter, cubed
• 1/4 cup plus 2 tablespoons milk
• 3 tablespoons baking cocoa
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Yield: 15 servings.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

8 ounces cream cheese, softened
¼ cup butter, softened
½ cup cocoa powder
4 cups confectioners’ sugar

Beat cream cheese, butter and cocoa powder until combined. Add the confectioners’ sugar ½ cup at a time making sure to incorporate it fully before you add the next ½ cup. Makes enough for 1 two layer cake or 24 cupcakes.

More Lentil Soup Recipes

Spicy Lentil Soup Recipe

A delicious spicy, warming lentil soup which is perfect for those wintry days

• Serves: 3 to 4
• Prep Time: 5 minutes
• Total Time: Ready in about 30 minutes

If you want a tasty, filling soup which is easy and quick to make then you won't go far wrong with this spicy lentil soup.
Dont be tempted to omit the lime juice because it really does enhance the soup.

Blend the lentil soup to make it smooth, or leave it more chunky, but make more of this spicy lentil soup than you need and take it to work for lunch the next day or freeze portions to use later. It really is good

Ingredients

• oil for frying
• a thumb sized piece of ginger (grated)
• 1 tsp cumin seeds
• a pinch of chilli flakes
• 1 onion (finely chopped)
• 2 large carrots (peeled and grated)
• 150g red lentils
• 1 litre vegetable stock
• Juice from 1 lime (add according to taste)
• a small bunch of cilantro or coriander leaves
• salt and freshly ground pepper to taste

Instructions

Heat a tablespoon of oil in a large pan and fry the ginger and spices for about two minutes.
Next add the vegetables and cook for 5 minutes more, then add the lentils and stock to the pan.
Bring to the boil and stirring occasionally, simmer for 15 minutes or until the lentils are tender. Blend the lentil soup until smooth or leave it slightly chunky, it's delicious either way.
To serve, season to taste and stir through a squeeze of lime juice and sprinkle with cilantro or coriander, and, if you like that extra kick sprinkle on a few chilli flakes.

Printable Version

Bacon And Lentil Soup Recipe

Smoky bacon works best in this lentil soup recipe

• Serves: 4 to 6
• Prep Time: 10 mins
• Total Time: 1 hour 15 mins

This bacon and lentil soup makes a hearty meal, and I prefer to make this with whole lentils, the ones which are a greenish brown colour and don't need to be soaked before using them. I also think that smoky bacon works best, but use the normal bacon if you don't like this.

Ingredients

• 6 rashers rindless (smoky) streaky bacon
• 175g lentils (green-brown) rinsed
• 1 tablespoon oil
• 2 medium onions (chopped)
• 2 carrots (chopped)
• 2 sticks celery (sliced)
• 225g tin chopped tomatoes
• 2 cloves of garlic (crushed)
• 3 pints (1.75 litres) stock
• 225g finely shredded cabbage
• 2 tablespoons fresh parsley (chopped)
• salt and freshly ground black pepper

Instructions

Finely chop the bacon and heat the oil in a large non stick saucepan then fry the bacon until it starts to turn brown at the edges. Then add the carrots together with the onion and turn the heat up fairly high stirring or tossing the pan until the vegetables begin to brown a little.
Now stir in the lentils and the tin of tomatoes followed by the crushed garlic and the stock.
Bring to the boil, cover and simmer, gently, for about 45 minutes. Add the cabbage and simmer for about a further 15 minutes.
Add the salt and pepper to taste and stir in the parsley.... Serve and enjoy!

Printable Version

Make lighter work of blending your soups

I love this stick blender because it lets you just blend your soup right there in the pan

I don't want to use this page just to inundate you with lots of products for you to buy, after all, you didn't come here looking for that, you just want the tasty lentil soup recipes :-) But, if you don't already have one of these, they really do make your soup making less of a chore and they save on the washing up because the blending is done in the same pan!
You can get more expensive stick blenders with chopper and whisk attachments, but if you already have a food processor or mini chopper then you aren't going to need these so you may as well go for the cheaper option.

Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

Amazon Price: $26.99 (as of 03/03/2012)

Red Lentil, Tomato And Rice Soup

Simply adjust the amount of chilli powder in this red lentil soup to suit your taste

• Serves: 4
• Prep Time: 10 mins
• Total Time: 45 mins

This red lentil soup is lovely and filling.
The chilli powder gives the soup a nice, spicy kick but if you don't like the heat you can leave it out or reduce the quantity.

Ingredients

• 100g red lentils (rinsed)
• 400g can chopped tomatoes
• 1 tablespoon tomato puree
• 3 sticks of celery (chopped)
• 2 medium carrots (coarsley grated)
• 1.2 litres (2 pints) hot vegetable stock
• 50g long grain rice
• 1 tablespoon vegetable oil
• 1 large onion (chopped)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoons ground coriander (cilantro)
• 1 teaspoon ground cumin
• 1/2 teaspoon hot chilli powder
• 1/2 teaspoon turmeric
• 4 tablespoons plain yoghurt
• salt and freshly ground black pepper

Instructions

Put the lentils, tomatoes, puree, celery, carrots and stock into a saucepan, bring to the boil simmer, covered, for 10 minutes. Stir in the rice and simmer for a further 15 minutes.
Meanwhile, heat the oil in a small nonstick saucepan and fry the onion until golden brown. Add the ginger, coriander (cilantro), cumin and chilli powder and gently fry for 3 to 4 minutes then stir in the turmeric.
Stir the spices into the soup and simmer for 5 minutes then check the seasoning.

Top with a tablespoon of yoghurt to serve.

Printable Version

Green Lentil Soup Recipe

A basic, easy lentil soup recipe which can easily be modified

• Serves: 4
• Prep Time: 5 mins
• Total Time: 40 mins

This is a really easy, basic lentil soup recipe which can be easily varied by adding your favourite herbs or spices so do try experimenting by adding what you have to hand.
Because there is no oil or fat used in the recipe it is a particularly healthy lentil soup for those watching their weight.
It works particularly well with a good splash of Worcester sauce.

Ingredients

• 200g green lentils
• 1 onion (finely chopped)
• 1 garlic clove (crushed)
• 1 litre vegetable stock
• 1 tablespoon cornflour
• Salt and freshly ground black pepper

Instructions

Put the lentils, onion, garlic and stock into a saucepan and bring to the boil.
Simmer for about 40 minutes until the lentils are cooked and tender.
Mix the cornflour with a little cold water and stir into the soup to thicken it slightly.
Season well and serve.

As a variation try adding the juice of half a lemon before serving

Printable Version

Turkish Lentil Soup Recipe

A tradional Turkish red lentil soup

Red lentils, potato, onion, carrots, flour, butter, stock, salt and pepper combine to make this traditional Turkish lentil soup.

Turkish Lentil Soup

by mammoth9119 | video info

21 ratings | 12,727 views

curated content from YouTube

Mediterranean Lentil Soup Recipe

This Spanish inspired lentil soup recipe is a real hit!

• Serves: 4
• Prep Time: 20 mins
• Total Time: 50 mins

This Mediterranean lentil soup goes down well in our house!
I know that a head of garlic sounds to be rather a lot but it does mellow with cooking to produce a tasty Spanish style lentil soup. If you aren't a fan of garlic try reducing the quantity.

Ingredients

• 400g brown lentils
• 1.5 litres chicken stock
• 2 bay leaves
• small bunch of finely chopped parsley
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 head garlic (chopped)
• 2 carrots (finely chopped)
• 1 tomato (chopped)
• 1/2 red pepper (chopped)
• 2 teaspoons sweet paprika
• 1 tablespoon ground cumin
• 50g rice
• 50ml good dry sherry
• salt and freshly ground black pepper

Instructions

Put the lentils in a large saucepan and add the stock, bay leaves and parsley. Bring to the boil and reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.

While the lentils are simmering, heat the olive oil in a frying pan and gently fry the onions for about 5 minutes until softened.

Add the garlic, carrot, tomato and red pepper and fry gently for another 5 minutes. Remove from the heat and season with salt and freshly ground pepper, paprika and cumin.

Add the onion mixture and the rice to the simmering lentils and simmer until the lentils are tender, this should take about another 30 to 35 minutes.

Mix in the sherry and serve whilst hot.

Printable Version

Hearty Tomato And Lentil Soup Recipe

This tomato and lentil soup recipe is one of my favourites.

• Serves: 4-6
• Prep Time: 30 mins
• Total Time: 1hr 40 mins

I usually use red lentils in this tomato and lentil soup but I have also made it with whatever I had in the store cupboard at the time. For a tasty meal which always goes down well serve with nice crusty bread.

Ingredients

• 3 tablespoons olive oil
• 100g lentils
• 4 carrots
• 1 stick celery
• 4 cloves garlic
• 1 onion
• 3 tins chopped tomatoes
• 2 teaspoons sugar
• 1 bunch basil
• 1 small bunch parsley
• 1.2 litres vegetable stock
• salt and freshly ground black pepper

Instructions

Begin by finely chopping the carrots, celery, garlic, onion and parsley.

Gently heat the olive oil in a large saucepan and using a very low heat add the lentils, carrot, celery, garlic and onion and fry gently for 30 minutes, stirring occaisionally.

Now add the tinned tomatoes, sugar and basil leaves, turn up the heat and cook briskly until the mixture has reduced by two-thirds.

Add the stock to the pan and season with salt and freshly ground pepper. Bring to the boil then turn down the heat and simmer for 40 minutes.

Stir in chopped parsley and serve, or, if you prefer a blended soup, blend before adding the parsley.

Printable Version

Lentil Soup In The Blogosphere

Soup for you

Now came the final day and a plan of attack needed to be followed to make the lentil stew with 40 garlic cloves and my piece de resistance, Gunn's cheese onion buns. Apparently the latter are modelled after a famous Jewish bakery named Gunn's in ...

Curried Lentil Soup

In a large soup pot, heat the oil over medium high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices ...

Finally, It's Soup For Him - Jason Alexander Joins SoupMan Team as Brand ...

Finally, I get to say 'Soup for you! Soup for everyone!'" The Original SoupMan soups in Tetra Recart cartons will be available in Lobster Bisque, Chicken Noodle, Lentil and Tomato Bisque. In 1984, The Original SoupMan opened its doors at 55th Street ...

Lentils makes sense for Lenten season

It is great for soups, salads, stews and even as a dip. Lentil salad is easy, versatile, delicious and good for your health. SHERREL JONES - THE OKLAHOMAN This spoonable salad is a perfect accompaniment to grilled or broiled meats and fish.