Origin Lentl Soup Recipe

Lentil soup has roots in cuisines across the world—from Middle Eastern and Indian dals to Mediterranean stews and European comfort bowls.
It’s a staple in many cultures due to its affordability, versatility, and nutritional value.
This version draws inspiration from Mediterranean flavors, combining olive oil, garlic, and lemon for a zesty, hearty finish.

What I Love About This Recipe

It’s budget-friendly, freezer-friendly, and packed with plant-based protein and fiber. The mix of cumin, paprika, and lemon gives it a comforting yet vibrant flavor profile. It comes together in under an hour with pantry staples—no fancy ingredients needed.

Also Read : Cold Brew Coffee

Best Lentil Soup

Recipe by RecipeWikkiCourse: Soup, Main Course, Light MealCuisine: Mediterranean, Middle Eastern, GlobalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Hearty, wholesome, and deeply comforting, the Best Lentil Soup is packed with tender lentils, vegetables, and warming spices. It’s a nutritious, one-pot meal perfect for chilly nights or healthy weekday lunches.

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/4 tsp red pepper flakes (optional)

• 1 1/2 cups dried brown or green lentils, rinsed

• 6 cups vegetable broth or water

• 1 (14 oz) can diced tomatoes

• Salt and pepper, to taste

• 2 cups spinach or kale (optional)

• Juice of 1 lemon

• Fresh parsley for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
• Stir in garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
• Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30–35 minutes or until lentils are tender.
• Season with salt and pepper. Add greens (if using) and let wilt for 5 minutes.
• Finish with lemon juice. Blend part of the soup for a creamy texture, if desired. Garnish with parsley.

Notes

• Brown or green lentils work best—they hold their shape without getting mushy.
• For a thicker texture, blend 1/3 of the soup and stir it back in.
• Add a dash of garam masala or turmeric for a spiced Indian twist.
• Leftovers taste even better the next day and freeze beautifully in airtight containers.

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Origin Quick Whole Wheat Chapati

Chapatis (or rotis) have been a cornerstone of Indian cuisine for centuries, especially in North India. Traditionally cooked on a hot griddle (tava) and finished over an open flame to puff up, they’re prized for their soft texture and nutty flavor.

What I Love About This Recipe

It requires just two ingredients (three, if you count water!), no yeast or rising time, and cooks in less than 5 minutes per chapati. Once you get the feel for the dough, you’ll never go back to store-bought.

Also Read : German Rhubarb Almond Cake

Quick Whole Wheat Chapati

Recipe by RecipeWikkiCourse: Main Course, BreadCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

90

kcal

Quick Whole Wheat Chapati is a soft, unleavened Indian flatbread made with just whole wheat flour, water, and a pinch of salt. It is rolled thin and cooked on a hot griddle until it puffs up and gets golden brown spots. Chapatis are a staple in Indian households and are often served with vegetables, dals, or curries. This simple and nutritious bread is perfect for everyday meals and can be made in under 30 minutes.

Ingredients

• 2 cups whole wheat flour (atta)

• ½ tsp salt (optional)

• ¾ cup warm water (more as needed)

Directions

• In a large bowl, combine flour and salt.
• Gradually add warm water, mixing with your hand or a spoon until the dough comes together.
• Knead for 3–5 minutes until smooth and pliable. The dough should be soft but not sticky.
• Cover and let rest 10–15 minutes.
• Divide dough into 10–12 equal balls.
• On a lightly floured surface, roll each ball into a thin circle about 6 inches wide.
• Heat a skillet or tava over medium-high heat.
• Place one chapati on the hot surface. Cook about 30–45 seconds until bubbles form.
• Flip and cook the other side 30–45 seconds.
• If desired, place the chapati directly over a gas flame with tongs for a few seconds to puff.
• Transfer to a cloth-lined basket and cover to keep warm. Repeat with remaining dough.

Notes

• Brush cooked chapatis with a little ghee for extra softness and flavor.
• Resting the dough helps make rolling easier and improves texture.
• Best enjoyed fresh, but you can reheat briefly on a hot pan.

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Origin Air Fryer Samosas

Samosas are a beloved Indian street food, traditionally deep-fried and filled with spiced potatoes or meat. This air fryer version modernizes the method without compromising the flavor or texture.

What I Love About This Recipe

You get all the samosa goodness — flaky crust, flavorful filling — with much less oil and mess. They’re easy to make ahead and reheat beautifully for quick bites.

Also Read : Easy Slow Cooker Lasagna Soup

Air Fryer Samosas

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

130

kcal

Ingredients

• 2 medium potatoes, boiled and mashed

• ½ cup green peas (fresh or thawed)

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 tsp grated ginger

• 1 green chili, finely chopped (optional)

• ½ tsp turmeric powder

• ½ tsp garam masala

• ½ tsp amchur (dry mango powder) or lemon juice

• Salt, to taste

• Fresh cilantro, chopped

Directions

• To make the dough, mix flour, salt, and oil until crumbly. Gradually add water and knead into a firm dough. Cover and rest for 30 minutes.
• For the filling, heat oil in a pan. Add cumin seeds, ginger, and green chili. Sauté briefly. Add peas, turmeric, salt, and mashed potatoes. Stir in garam masala, amchur, and cilantro. Mix well and let cool.
• Divide dough into 6–8 balls. Roll each into an oval, cut in half, and form a cone. Fill with the potato mixture and seal the edges with water.
• Preheat the air fryer to 370°F (190°C). Lightly brush samosas with oil.
• Air fry in batches for 10–12 minutes, flipping halfway, until golden and crisp.
• Serve hot with mint chutney or tamarind sauce.

Notes

• Use spring roll wrappers for an even quicker version.
• You can also fill them with minced meat or paneer for variation.
• Freeze uncooked samosas for future use — just air fry from frozen.

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Origin Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Inspired by the sweet and sour flavor profile beloved in Chinese cuisine, this dish is a home-style adaptation featuring meatballs instead of traditional pork or chicken pieces. The name Suan T’ien Niu Jou Po Lo La Tzu reflects the sweet (suan t’ien), tangy, and rich flavors of this fusion-style creation.

What I Love About This Recipe

It’s a flexible, family-friendly recipe that can be served as an appetizer or main course. The balance of sweet and sour sauce with the savory meatballs is addictive — great with steamed rice or noodles.

Also Read : No-Bake Cheesecake Flag Cake

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

340

kcal

Ingredients

• 1 lb (450 g) ground beef

• ¼ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• Salt and pepper, to taste

• 2 tablespoons vegetable oil (for frying)

• ½ cup ketchup

• ½ cup rice vinegar (or white vinegar)

• ⅓ cup sugar

• 1 tablespoon soy sauce

• ½ cup water

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

• 1 cup pineapple chunks (fresh or canned)

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 small onion, cut into chunks

Directions

• In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, sesame oil, salt, and pepper. Form into small meatballs (about 1–1½ inches).
• Heat vegetable oil in a large skillet or wok over medium heat. Fry meatballs in batches until browned on all sides. Remove and set aside.
• In a saucepan, combine ketchup, vinegar, sugar, soy sauce, and water. Bring to a simmer. Add cornstarch slurry and cook until the sauce thickens and becomes glossy.
• In the same skillet or wok, stir-fry bell peppers, onion, and pineapple for 2–3 minutes.
• Add meatballs to the pan and pour over the sweet and sour sauce. Gently toss to coat evenly.
• Simmer for 3–5 minutes until the meatballs are heated through and the vegetables are tender-crisp.
• Serve hot with steamed rice or noodles.

Notes

• You can substitute ground pork or chicken for the beef.
• Adjust the sweetness or tanginess of the sauce to your preference.
• Double the sauce if you like your meatballs extra saucy!

The post Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu) appeared first on RecipeWikki.

Origin Copycat Onion Wrapped Flying Dutchman

Inspired by the famous In-N-Out Flying Dutchman, this viral version takes it a step further by wrapping everything in sweet, caramelized onions instead of using a bun — a hit among keto and low-carb fans.

What I Love About This Recipe

It’s juicy, cheesy, and loaded with umami from the caramelized onion wrap. Perfect for satisfying your fast food cravings without the carbs, and it’s way more fun to eat than your average burger!

Also Read : Pavlova Christmas Trees

Copycat Onion Wrapped Flying Dutchman

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

450

kcal

Ingredients

• 1 large sweet onion (like Vidalia), cut into thick rings

• 2 beef patties (about ¼ lb each)

• 2 slices American or cheddar cheese

• Salt and black pepper, to taste

• 1 tbsp butter or oil (for cooking onions)

Directions

• Carefully separate the onion into whole rings and choose 4–6 of the largest ones for wrapping.
• Heat a skillet over medium heat and add butter or oil. Sear onion rings on both sides until soft, golden, and caramelized (about 5–7 minutes). Set aside.
• Season the beef patties with salt and pepper. Cook in the same skillet or on a grill until browned and cooked through (3–4 minutes per side).
• Place a slice of cheese on each patty and let it melt slightly.
• Assemble by sandwiching the patties between layers of caramelized onion rings to form a wrapped “bun.”
• Serve hot with desired toppings or dipping sauces.

Notes

• Use two large onion rings per side to fully wrap the patties.
• For extra crispiness, air fry or broil the assembled Flying Dutchman for 1–2 minutes.
• Great for meal prep — just store the components separately and assemble before eating.

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Origin of Eggnog Martini

Eggnog dates back to medieval Europe, where it was originally a warm, spiced milk drink mixed with eggs and spirits. Over time, it became a staple holiday beverage, especially in the United States. The Eggnog Martini modernizes this traditional favorite by turning it into a smooth, chilled cocktail, making it perfect for a refined holiday toast.

What I Love About This Recipe

I love how the Eggnog Martini brings together the nostalgic flavors of classic eggnog with the elegance of a martini. It’s creamy, festive, and slightly boozy, making it the ultimate holiday cocktail. Plus, it’s incredibly easy to prepare, making it a perfect last-minute addition to any holiday celebration.

Also Read :Indian Chicken Curry (Murgh Kari)

Eggnog Martini

Recipe by RecipeWikkiCourse: Random

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

320

kcal

Ingredients

• 3 oz eggnog (store-bought or homemade)

• 1 ½ oz vanilla vodka

• ½ oz amaretto or bourbon (optional, for extra depth)

• ¼ tsp ground nutmeg (plus extra for garnish)

• Ice cubes

• Whipped cream (optional, for garnish)

• Cinnamon stick (for garnish)

Directions

• If desired, rim a martini glass with cinnamon sugar by moistening the rim with water or eggnog and dipping it into a cinnamon-sugar mixture.
• In a cocktail shaker, combine eggnog, vanilla vodka, amaretto (if using), and ground nutmeg.
• Add ice and shake well for about 15 seconds until the mixture is chilled.
• Strain the mixture into the prepared martini glass.
• Garnish with a sprinkle of nutmeg, a dollop of whipped cream (optional), and a cinnamon stick.

Notes

• Non-Alcoholic Version: Skip the vodka and amaretto, and replace them with a splash of vanilla extract for a festive mocktail.
• Homemade Eggnog: If using homemade eggnog, ensure it’s well-chilled before making the cocktail.

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Origin of Peanut Brittle

The history of peanut brittle dates back to the early 19th century, with its origins often traced to the United States. While the concept of brittle candies existed for centuries, the American version of peanut brittle became popular as peanuts were widely available and easy to grow. The recipe likely evolved from similar sugar-based candies, with the addition of roasted peanuts giving the candy its signature crunch. Over time, peanut brittle has become a beloved treat across the world, particularly around the holidays.

Serving Suggestions

Peanut brittle is perfect for enjoying on its own, but it can also be paired with other treats. Serve it alongside chocolates, dried fruits, or nuts for a mixed snack platter. You can also break the brittle into smaller pieces and use it as a topping for ice cream or incorporate it into desserts like pies and cakes. It can also make for a great gift when packaged in a decorative tin or box.

ALSO READ: Bitter Melon Stir Fry With Pork

Peanut Brittle Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

1

hour 

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 
  1 cup granulated sugars

• 1/2 cup light corn syrup

• 1/4 cup water

• 1 cup unsalted peanuts (raw or roasted)

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• A pinch of salt (optional)

Directions

• Prepare a Baking Sheet
  Line a baking sheet with parchment paper or a silicone mat to prevent the brittle from sticking
• Cook the Sugar Mixture
  In a medium-sized saucepan, combine the granulated sugar, corn syrup, and water. Stir over medium heat until the sugar has dissolved.
• Add the Peanuts
  Once the sugar mixture is boiling, add the peanuts and continue to cook, stirring occasionally.
• Monitor the Temperature
  Use a candy thermometer and cook the mixture until it reaches 300°F (hard crack stage), about 10-15 minutes. Stir the peanuts occasionally.
• Add Butter and Vanilla
  Remove the saucepan from the heat and stir in the butter and vanilla extract. The mixture will bubble up, so be careful.
• Mix in Baking Soda
  Stir in the baking soda. This will cause the mixture to foam up, so be prepared. Quickly pour the mixture onto the prepared baking sheet.
• pread the Mixture
  Use a spatula to spread the peanut brittle evenly across the baking sheet.
• Let it Cool
  Allow the brittle to cool completely at room temperature, about 30-45 minutes.

Notes

• 
  Store the peanut brittle in an airtight container to keep it fresh for up to 1 week.
  

The post Peanut Brittle Recipe: A Sweet and Crunchy Delight appeared first on RecipeWikki.

Piri piri – also spelt/pronounced peri peri and sometimes pili pili is the name of a type of chili, and also the name of a sauce made with that chili…

At it’s best, it is a BBQd on coals, its a whole spatchcocked (butterflied) young chicken of about 3 to 4 months old, weighing less than 1kg, coated with that wondrous chili sauce, crispy and salty skin on the outside and literally oozing juiciness with every slightly greasy bite.

Ingredients For Piri Piri Chicken Recipe

1/4 cup chopped fresh cilantro

1 2-inch piece fresh ginger, peeled, thinly sliced

1 large shallot, peeled, quartered

3 garlic cloves, peeled

1/2 cup piri-piri sauce or other hot pepper sauce

1/4 cup extra-virgin olive oil plus additional for brushing

1/4 cup fresh lemon juice

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

1 3 1/2- to 4-pound chicken, backbone removed, opened flat

1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Also Read: Antipasto Potato Salad Recipe

Direction For Making Piri Piri Chicken:

1. Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
2. Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
3. Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
4. Preheat an outdoor grill to medium heat and lightly oil the grate.
5. Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

The post Piri Piri Chicken Recipe appeared first on RecipeWikki.

Chicken soup is often prepared by simmering chicken pieces, such as a whole chicken or chicken parts, in water or broth, along with aromatic vegetables like onions, carrots, and celery. The chicken slowly cooks, infusing the liquid with its flavors, while the vegetables contribute their own essence. This slow simmering process allows the flavors to meld together, resulting in a flavorful broth that is both nourishing and delicious.

Chicken soup is not only renowned for its taste and comforting qualities but also for its potential health benefits. It is often hailed as a remedy for the common cold and flu, as the warm broth can help soothe a sore throat and the steam can help clear congested nasal passages.

How to Store Chicken Soup

Allow the chicken soup to cool, then transfer it to an airtight container. Store in the refrigerator for three to four days. Reheat thoroughly in the microwave or on the stove.

Can You Freeze Chicken Soup?

Yes! You can freeze chicken soup for up to six months. Pour serving-sized portions of the cooled soup into freezer bags labeled with the date. Leave a little room at the top to allow for expansion, then squeeze out the excess air and freeze flat. Reheat on the stove.

Also Read: Chicken Malai Kebab Recipe

Best Homemade Chicken Soup

Recipe by RecipeWikkiCourse: LunchCuisine: American, ChineseDifficulty: Medium

Servings

10

servings

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Calories

152

kcal

This homemade chicken soup recipe is well worth making — it’s good for the body and the soul. How is it that plain chicken and vegetables simmered together can taste so satisfying? You don’t have to be sick to deserve to enjoy it!

Ingredients

• 1 (3 pound) whole chicken

• 4 carrots, halved

• 4 stalks celery, halved

• 1 large onion, halved

• water to cover

• salt and pepper to taste

• 1 teaspoon chicken bouillon granules (Optional)

Directions

• Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
• Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
• Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
• Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.

Notes

• Choose high-quality chicken for the best flavor and texture. You can use a whole chicken or chicken parts like thighs or drumsticks. Bone-in, skin-on chicken pieces tend to add more flavor to the broth.
• While simmering, skim off any foam or impurities that rise to the surface of the soup. This helps keep the broth clear and clean.
• Along with the classic trio of onions, carrots, and celery, feel free to add other vegetables like peas, corn, green beans, or potatoes to your soup. Add them towards the end of cooking to retain their texture and color.

The post Best Homemade Chicken Soup appeared first on RecipeWikki.

Not only is Easy Grilled Salmon a tasty option, but it also offers numerous health benefits. Salmon is an excellent source of omega-3 fatty acids, which are essential for brain function and heart health. It is also high in protein and loaded with vitamins and minerals like vitamin D and selenium.

Ingredients for grilled salmon

Let’s break down the ingredients for grilled salmon, shall we? You only need a few quality ingredients to make the very best grilled salmon:

Also Read: Best Homemade Chicken Soup

• Skin-on salmon fillets: Try to find wild-caught if you can: it tastes better and is most sustainable. Skin on is important because it acts as a barrier between the fish and the grill while cooking.
• Olive oil & salt: You’ll just need a bit for rubbing and sprinkling.
• Seafood seasoning: Here’s where the magic comes in…

The best seasoning for salmon period.

Salmon is beautiful with just salt and pepper, and a squeeze of lemon. But want to take it over the top? (We know you do.) The very best way to season grilled salmon is our homemade Seafood Seasoning! It brings unreal savory flavor to this fish. There’s a little smoky, savory, and salty, with a hint of celery seed and allspice for some intrigue. It’s so good that we can’t help but use it on all our grilled vegetables, too. Here’s what’s in this magic seasoning blend:

• Smoked paprika (or sweet paprika)
• Garlic powder
• Onion powder
• Thyme
• Celery seed
• Cumin
• Allspice
• Salt

try marinated salmon!

Another option? Try Marinated Grilled Salmon! This infuses big savory, moist flavor into the salmon fillets and is one of our favorite ways to make this recipe. Here are the pros and cons:

• The marinade adds complex, savory flavor to the fish fillets.
• It takes at least 30 minutes to marinade, but half of this is your preheat time. You can also marinate for up to 3 hours refrigerated (just pull it out 30 minutes before grilling).

Also Read: Best Fluffy Scrambled Eggs Recipe

Easy Grilled Salmon Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: SeafoodDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

179

kcal

Grilled salmon, in particular, is a popular choice within seafood cuisine due to its versatility and delicious taste. Grilling the salmon imparts a smoky flavor and adds a slight char to the fish, enhancing its natural flavors. It is often seasoned with a combination of herbs, spices, citrus, or marinades to further enhance its taste.

Ingredients

• 4 4-ounce salmon fillets, skin on (wild caught if possible)

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

• 2 tablespoon Seafood Seasoning

Directions

• Preheat a grill to medium-high heat (375 to 450 degrees).
• Brine the salmon (or go to Marinated Salmon to marinade instead): While the grill preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
• Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and seasoning blend (or simply salt and pepper).
• Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130 degrees. (Salmon varies in thickness, so the cook time is different based on each piece of fish.) Allow to rest for a few minutes, then serve.

Notes

• *We highly recommend making this homemade seafood seasoning! To make a quick version just for the salmon, mix 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt and ¼ teaspoon cumin.

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