Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mushroom Lentil Stroganoff
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Lentil Stroganoff
• Tips for Success
• More Vegetarian Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Stroganoff was one of my favorite dishes growing up. My mom would make it with ground beef and while the mushrooms were there, they were pretty much invisible, which is just how I liked my mushrooms as a kid.

I’ve since learned to love mushrooms (as evidenced by my mushroom gravy and mushroom pizza!) – and now think that mushrooms are the best thing about stroganoff. But as a vegetarian, the beef had to go, so I set out to create a mushroom stroganoff recipe that reminded me of the dish growing up, but was meatless yet just as hearty.

Lentils came to mind first and foremost – they’re a great substitute for beef in a recipe. You get that hearty touch with protein and fiber, plus the nice texture that whole lentils contribute. (My lentil walnut taco meat proves the point, in my opinion!)

Next, I wanted traditional flavors in the sauce, so I made it nice and creamy with sour cream and a touch of tang from whole-grain mustard.

I really wanted this one to be a one-pot prep situation, but just couldn’t swing it. The lentils take a really long time to cook, and I didn’t want the mushrooms to get overcooked. Meanwhile, one-pot pasta is amazing and convenient, but I didn’t want to risk the noodles getting mushy, so I decided to cook them separately. So it’s not one pot, but this Mushroom Lentil Stroganoff is still fairly easy to make, overall. And so worth it!

Why You’ll Love Mushroom Lentil Stroganoff

• It’s hearty vegetarian comfort food. What more is there to say?!!

Ingredients

• Brown lentils – You’ll want cooked brown lentils for this vegetarian stroganoff. You can use another whole lentil like green or even black would be delicious, however, I don’t recommend split red lentils, because they dissolve and you’ll miss out on the texture that whole lentils bring.
• Egg noodles – The traditional stroganoff noodle!
• Butter – For sautéing your onion, garlic, and mushrooms. If you prefer olive oil, that will work too.
• Onion – I use a standard yellow onion.
• Garlic
• Mushrooms – Simple white button mushrooms are fine here, but you can use cremini mushrooms if you like. To wash them, swish them in a bowl of water then use a damp paper towel to wipe off any remaining residue.
• Flour – This helps to thicken the stroganoff sauce.
• Paprika – A traditional ingredient in stroganoff, lending its classic sweet and smoky flavor.
• Salt & pepper
• Vegetable broth – Just a cup. I like to use a teaspoon of vegetarian Better-than-Bouillon mixed with a cop of warm water.
• Whole grain mustard – A must; don’t leave it out!
• Worcestershire sauce – Traditional Worcestershire sauce is NOT vegetarian (it has anchovies!), but there are a couple of types of vegetarian Worcestershire sauce that are available at most well-stocked grocery stores.
• Sour cream – For that tangy, creamy stroganoff sauce you know and love.
• Parsley – For added flavor and a pop of color.

Adaptations/Variations

• Vegan Mushroom Lentil Stroganoff: Swap in egg-free pasta, olive oil for the butter, and a vegan sour cream substitute.

Tips for Success

• Cook your lentils and egg noodles while chopping your veggies and getting everything else ready. Mise en place is such a sanity saver!
• If you’re meal-prepping this vegetarian stroganoff, I recommend storing the noodles and sauce separately. It’s not bad mixed and warmed together, but the noodles do get a little mushy, so overall it’s better separate.

I hope this mushroom lentil stroganoff recipe brings back cozy comfort food memories for you like it does for me! I love having an option for vegetarian stroganoff that doesn’t need meat but that’s still hearty and absolutely delicious.

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Mushroom Lentil Stroganoff

Creamy, hearty stroganoff, just like what Mom used to make – but this time, it's vegetarian!

Diet Vegetarian

Keyword lentil stroganoff, mushroom lentil stroganoff, mushroom stroganoff, vegetarian stroganoff

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 466kcal

Author Kare

Ingredients

• 1 cup cooked brown lentils see notes for cooking instructions
• 8 ounces egg noodles 1/2 pound
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 3 cloves garlic minced
• 1 pound white button mushrooms sliced, about 6 cups whole mushrooms, 430g, 16 ounces
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium vegetable broth
• 2 teaspoons whole grain mustard
• 1 teaspoon Worcestershire sauce
• 3/4 cup sour cream
• 2 tablespoons minced fresh parsley plus more for garnish

Instructions

Cook lentils

• First, make sure you've cooked your lentils (you can also cook them while you prep the rest of your ingredients).

Cook egg noodles

• Set a large pot of salted water over high heat. When boiling, add the egg noodles and cook until tender according to package instructions (usually 5-6 minutes). Drain and set aside.

Make the stroganoff

• Place a large pot or saute pan over medium-low heat. Melt the butter in the pan, then add the onions along with a pinch of salt. Sweat the onions until translucent and tender, 5-6 minutes (if they start to brown, lower the heat).
• Add the garlic and cook, stirring frequently, for one more minute.
• Add the mushrooms. Increase the heat to medium-high. Let the mushrooms cook without stirring for 3-4 minutes, then stir occasionally until tender, about 8 more minutes.
• Sprinkle the flour, paprika, salt, and pepper over the mushrooms. Cook, stirring frequently, for 3 minutes.
• Stream in the vegetable broth. Add the mustard and Worcestershire sauce. Simmer until the sauce has thickened. Stir in the sour cream and the lentils.
• Remove from heat and fold in the pasta, gently stirring and breaking up the noodles until coated. Stir in the parsley. Taste and add more salt and pepper if desired.
• Garnish with more chopped parsley and serve.

Notes

For 1 cup of cooked brown lentils, rinse then simmer 1/3 cup dried brown lentils with 1 cup water for around 25 minutes until tender. I’ll often cook a larger batch of lentils then use the rest of the lentils for another purpose.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 663mg | Potassium: 805mg | Fiber: 8g | Sugar: 7g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 4mg

More Vegetarian Pasta Recipes

• The Best Mac & Cheese Recipe Ever
• Baked Boursin Pasta
• Creamy Artichoke Baked Pasta
• Veggie Pot Pie Pasta
• One-Pot Tortellini

The post Mushroom Lentil Stroganoff appeared first on Kitchen Treaty.

This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Coconut Curried Green Lentils
• Tips for Success
• Can I Freeze Coconut Curried Lentils?
• More Curry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the recipe is so simple that the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!

Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.

For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.

Ingredients

• French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
• Olive oil – For sautéing the onion and spices.
• Onion – asdf
• Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
• Ginger
• Garlic
• Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
• Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
• Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.

Adaptations/Variations

• Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape so the result will be more homogenous and cream, but the taste will still be amazing!
• Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.

How to Make Coconut Curried Green Lentils

These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.

Then add the lentils, coconut milk, broth, and salt.

At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!

Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.

Tips for Success

• Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
• Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
• Peel your ginger with a spoon – I have to throw this tip in there because it’s borderline life-changing! Use the edge of a spoon to get the peel off of fresh ginger. I find I waste way less of the ginger peeling it this way than when I use a knife.

Can I Freeze Coconut Curried Lentils?

Yes, the leftovers freeze really well. Just place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and warm gently over the stove.

More Curry Recipes

• Crock Pot Curried Pumpkin Chickpeas & Lentils
• Crock Pot Curried Chickpeas & Lentils with Potatoes & Peas
• Zucchini & Corn Curry
• Tomato & Chickpea Curry

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Coconut Curried Green Lentils Recipe

An easy one-pot pantry recipe! You probably have all the ingredients on hand to make these creamy, savory, perfectly spiced lentils. Best served with creamy plain yogurt and naan for delicious scooping!

Keyword coconut curried green lentils, coconut curried lentils, curried lentils

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 320kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion diced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper optional
• 1 tablespoon minced fresh ginger
• 2 cloves garlic minced
• 1 cup French green lentils rinsed
• 13.5 ounces coconut milk 1 can
• 2 cups vegetable broth
• 1 teaspoon kosher salt plus more to taste

Instructions

• Set a large saute pan or pot over medium-low heat. Add the olive oil. When warm, add the onion, cumin, turmeric, coriander, and cayenne pepper. Sauté the onion and spices, stirring occasionally, until the onion is soft, 5-6 minutes.
• Add the garlic and ginger and sauté for one more minute.
• Add the lentils, coconut milk, broth, and salt and stir to combine.
• Increase heat to medium and, once the mix is simmering, lower the heat to continue simmering, uncovered. There will be a lot of liquid at first, but the lentils will soak up some and some will cook off.
• Cook, stirring occasionally, until the lentils are tender, about 40 minutes. If the mixture begins to dry out before the lentils are cooked through, add another splash of vegetable broth or some water. By the end, the curried lentils should be thickened but still loose, like the consistency of risotto. Taste and add more salt if desired.
• Serve with rice – I recommend white basmati rice, brown basmati rice or cauliflower rice. Naan, a dollop of plain yogurt and some fresh cilantro leaves are excellent, too.

Notes

Nutrition info does not include toppings

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 713mg | Potassium: 180mg | Fiber: 10g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg

The post Coconut Curried Green Lentils Recipe appeared first on Kitchen Treaty.

I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

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Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

In this Article

• About this Lentil Pasta Sauce
• Why You’ll Love Red Lentil Pasta Sauce
• Why Use Split Red Lentils?
• Red Lentil Pasta Sauce Ingredients
• Variations & Substitutions
• Ideas for Serving
• How to Freeze Red Lentil Pasta Sauce
• More Pasta Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About this Lentil Pasta Sauce

I used to call this recipe “Red Lentil Marinara Sauce,” but finally decided to change the name to something that felt a little more accurate.

I first shared this recipe in 2014, and I thought it was super revolutionary to sneak lentils into my sauce. Then lentil bolognese became an actual vegan thing and I sort of feel like my sauce was left in the dust. Poor recipe!

Because the split red lentils don’t add a lot of texture to this pasta sauce, I actually don’t think it’s all that bolognese-y, so I’m simply calling it a lentil pasta sauce. But I also created another version awhile back with beans AND lentils and named that Legume My Marinara. SIGH. I still love that name, but I have definite pasta sauce branding issues. Anyway, if you’re looking for a nice hearty vegan bolognese situation, check that one out too! 

Why You’ll Love Red Lentil Pasta Sauce

Why will you love this recipe? Well, because it’s easy, tastes great, and gives you loads of protein in an unexpected place! But you’ve heard enough from me – here are what some of the reviews from readers like you have said:

• “This was amazing! My husband who is a meat eater and usually doesn’t like tomato based sauces, LOVED this! :). Definitely will make it again. Thanks!”
• “Just made this for dinner. Amazing!! As a new vegetarian I highly recommend this dish for people making the transition! Next I want to put it into our meat lasagna recipe.”
• “Made it for dinner tonight… trying to convince my hubby plant based can taste good. This one did!”

Why Use Split Red Lentils?

Split red lentils are one of the most common types of lentils found in grocery stores. They’ve been processed a bit more than other lentils – their seed coat has been removed and they have been split in half.

Split red lentils tend to “break down” and cook faster than their non-split relatives. This makes them excellent candidates for soups and sauces – they thicken without adding loads of texture. They also cook faster than most other types of lentils.

Red lentils are a great protein-rich addition to tomato-based pasta sauces because, unlike some other lentils, they cook down and sort of become one with whatever else you’re cooking them with.

Yes – you can see some in this lentil pasta sauce recipe. But the taste and the texture? Pure mouth-watering pasta sauce goodness.

Red Lentil Pasta Sauce Ingredients

• Olive oil – for sauteing the veggies
• Onions, green peppers, and carrots – for nutrition and flavor!
• Garlic
• Red wine – completely optional. It adds big flavor, but isn’t a requirement.
• Fire-roasted diced tomatoes – I love the smoky flavor fire-roasted tomatoes add, but plain old diced tomatoes are fine too.
• Tomato paste – Adds lots of savory tomato flavor.
• Split red lentils – There are many different kinds of lentils, but for this sauce, I like using split red lentils because they basically melt into – and become one with – the sauce.
• Veggie broth – I like a lower-sodium version so that I can control the salt content.
• Italian seasoning – Either grab a bottle from the store, or make your own homemade Italian seasoning.
• Honey – Trust me on this; it helps to balance the acidity of the tomatoes.
• Parsley – Gotta have fresh herbs! Add some basil, too, if you like.

Variations & Substitutions

• Sometimes I’ll add some bonus veggies like mushrooms or shredded zucchini.
• To make this recipe vegan, just sub an equal amount of vegan granulated sugar for the honey.

Ideas for Serving

We love this red lentil pasta sauce served over whole-wheat spaghetti or rotini, but really, the possibilities are endless.

I can’t wait to try it on some zucchini pasta, ooh or a nice gluten-free brown rice pasta, and it’ll make a perfect dip for breadsticks. I think it would be incredible in lasagna, or spooned over stuffed shells.

How to Freeze Red Lentil Pasta Sauce

This sauce freezes wonderfully, too. Just scoop it in a freezer bag, label and date, and then pull it out when you need it.

Protein-o-rama + pasta sauce. It’s happening.

More Pasta Sauce Recipes

• I also created this thick & hearty Bean & Lentil Vegan Bolognese. Bring on all the legumes!
• Five-Minute Vegan Alfredo Sauce is super easy and so creamy and delicious.
• Romesco Sauce is delicious tossed with pasta!
• No anchovies needed in this umami-rich Vegan Puttanesca Sauce.
• This Dairy-Free Pesto rivals traditional!

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Red Lentil Pasta Sauce Recipe

With a hefty dose of protein in every single serving, this hearty, flavorful lentil pasta sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Course Main Course

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 165kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 1 green bell pepper seeded and diced
• 2 medium carrots peeled and diced [about 1 cup]
• 6 cloves garlic minced
• 1 tablespoon Italian seasoning*
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 28-ounce can whole fire-roasted tomatoes**
• 1 6-ounce can tomato paste
• 2 cups low-sodium vegetable broth
• 1/2 cup red wine optional
• 1 cup red lentils
• 1 tablespoon honey
• 1/2 cup minced fresh parsley
• Pinch crushed red pepper flakes optional; to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley and a pinch of crushed red pepper flakes for a bit of heat, if you like. Taste and add additional salt and pepper if desired. Serve as desired (such as over pasta or gluten-free pasta).

Notes

Storage & Freezer Notes

Red Lentil Pasta Sauce keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months. To freeze, simply scoop it in a freezer bag, label and date, and then pull it out when you need it. For reheating, I find it’s easiest to let it thaw in the fridge then pour into a pan over the stove and gently bring to a simmer. If it needs thinning out, add a splash or two of veggie broth or water. I’ve kept this sauce successfully in the freezer for about 6 months.

* Italian Seasoning Substitute

Can substitute 1 teaspoon each dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme.

** Tomato Note

Plain whole canned tomatoes will work fine too – just break them up with a spoon as they’re cooking. 

Vegan Option

Substitute a vegan-friendly granulated sugar for the honey. 

Recipe Revision Notes

4/4/2023: I’ve added an optional pinch of crushed red pepper flakes. It adds a nice little bit of heat for those that love it.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 381mg | Potassium: 466mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3001IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg

The post Red Lentil Pasta Sauce Recipe appeared first on Kitchen Treaty.

This vegan stuffed delicata squash makes for the perfect transitional side. And by transitional I mean it can be a side for the meat-eaters but easily transition into a main dish for the vegan and vegetarian folks. (I also call these substantial sides or meal-worthy sides because apparently it is in my nature to be wildly inconsistent. Either way: Super-handy for multi-vore households!)

After all, they say Thanksgiving is all about the sides. And as someone who doesn’t partake in turkey, it’s safe to say that I agree. This stuffed delicata squash side dish is one that I’m pretty excited about, too; with wild rice, lentils, and cranberries, it hits all the right marks.  

This stuffed delicata squash recipe uses one of my favorite winter squashes to cook with, delicata squash. I’ve had these things in bowls, baskets, rolling around on my kitchen counter, and roasting in my oven all season long. Love the things, just love ’em. 

This stuffed delicata squash might be my application so far.

What is Delicata Squash?

If you’re new to Delicata Squash, I thought I’d share a bit about it here. It’s one of my faves! (By the way, I love squash so much, I recently launched a whole new website about it. For real!)

Delicata squash is a delicious winter squash that has really exploded in popularity over the past decade or so.

Pale to bright yellow in hue with green or orange vertical stripes, delicata squash’s small, oblong shape is similar to that of a chubby zucchini. Delicata, though, is a winter squash (zucchini is a summer squash).

Inside, delicata squash is a pale orange. The squash is creamy, light, and, well, delicate in taste – if Sweet Potato Lite was such a thing, delicata would taste a lot like that.

One of the best things about delicata squash is that the skin is great for eating – it’s thin and a bit chewy when cooked. Being able to leave the skin on makes for a prettier presentation – and whole a lot less preparation. Win!

How to Make It

Half and de-seed your delicata squash, brush with olive oil, and place the oven to roast. While that’s happening? Whip up a your hearty wild rice pilaf, amped up with French green lentils, flavored with curry powder and cumin, and dotted with dried cranberries and pecans. Yess.

Once your pilaf is done and your squash is roasted, just fill in your little squash boats, sprinkle with parsley, and away you go. 

Can’t you just see this on your Thanksgiving table? 

Oh and did I mention these bad boys are vegan AND gluten-free? Perfect for when you have guests with special diets – just cover ’em all in one swoop. Well, and if you have anyone with nut allergies coming to the table, you could totally leave those out too – this dish is still plenty delicious without. 

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Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans

Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans – all served up in delicious roasted delicata squash halves. Yum!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 348kcal

Author Kare

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3/4 cup wild rice blend rinsed well
• 2 medium cloves garlic minced
• 1-2 teaspoons curry powder to taste*
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3-4 cups vegetable broth
• 1/3 cup French green lentils rinsed
• 1 tablespoon dark brown sugar packed
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans

For the squash:

• 3 delicata squash stems cut off, halved vertically, seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the garnish:

• A few leaves of fresh parsley chopped, for garnish

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I’ve found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it’s relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

Nutrition

Calories: 348kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 872mg | Potassium: 953mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3362IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 3mg

The post Wild Rice Stuffed Delicata Squash with Cranberries & Pecans appeared first on Kitchen Treaty.

This easy Instant Pot lentil soup is a riff on my Simple Lentil Vegetable Soup that I make on the stovetop which is a riff on the Ina Garten version (does that goddess ever do things wrong? Rhetorical question) which is a riff on I have no idea, I just wanted to say “riff” one more time.

But anyway, now that I’m all about lentil soup Instant Pot style, I thought I’d go this direction. A simple Instant Pot lentil vegetable soup with onions, carrots, and celery; green lentils; ground cumin and thyme; tomato paste and a dash of red wine vinegar for oomph.

I love all the flavor in this one; my guy (the carnivore) loves it too. Even though it’s vegan. I’m not trying to convert him or anything, but I kinda love it when that happens.

This Instant Pot Lentil Vegetable Soup calls for green lentils instead of French green lentils. The latter are a bit smaller and really hold their shape when cooked. And I’m sure they would totally work! I just happened to have a ton of green lentils on hand and I like how a few of them break down just ever so slightly while cooking which gives the soup a heartier consistency. If you want to use French green lentils, though, go for it! I’d say maybe subtract five minutes or so from the cooking time. Or if you’d rather go the brown lentil direction? Cool! They tend to take less time to cook, too, so maybe take five minutes off of those too. (I will try these alterations myself and report back when I have exact times!)

There are so many lentils out in the world, aren’t there?! It can be kind of confusing. But also awesome. Because legumes are my jam and the wider the variety the better as far as I’m concerned. (This quick read breaks it down when it comes to the common varieties; good info!)

But back to this cozy (easy) stuff! Bring on the crusty bread, baby! I’m goin’ in. You should too!

Oh, and be sure to try my other easy Instant Pot Lentil Soup recipes:

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.

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Instant Pot Lentil Vegetable Soup

A simple yet hearty lentil soup that’s far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Keyword easy instant pot lentil soup, instant pot lentil soup, instant pot lentil vegetable soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion diced
• 2 medium carrots diced) (about 1 cup
• 2 stalks celery chopped) (about 3/4 cup
• 4 medium cloves garlic minced) (about 1 tablespoon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt or sea salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 4 cups low-sodium vegetable broth
• 1 cup green lentils rinsed*
• 2 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Chopped parsley and extra-virgin olive oil for garnish optional

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 30 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot.
• Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
• Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn’t hurt either!

The post Instant Pot Lentil Vegetable Soup appeared first on Kitchen Treaty.

Sorry.

Anyway, for this one, I’ve branched out from soup into more of a dal situation.

Hello, dal situation.

These curried lentils are about as unfussy as it gets. And I definitely like unfussy! They’re inspired by this curried lentil recipe that I found via Food 52 compliments of the Small Victories cookbook (which is wonderful, by the way).

They’re highly flavored, wonderfully hearty, and delicious served up with a pile of rice and a bit of red onion, cilantro, and toasted cashews on top.

Why two types of lentils? The red lentils dissolve and thicken the whole caboodle while the French green lentils hold their shape and give the dish a nice bit of texture.

Meanwhile, the sweet potatoes sort of melt into the dish so you don’t end up with firm, disparate bits – instead, they lend a rich, slightly sweet note to the whole thing.

These Instant Pot Curried Sweet Potato Lentils freeze perfectly. In fact, I’ve just frozen a couple of lunch-for-two-size batches along with some brown basmati rice so that my guy and I can have quick and easy lunches next week. Because next week, we’re both taking most of the week off and hitting the kitchen hard.

We are READY to wrap up this whole remodel thing already, and painting the cabinets is next on the list. We can do this! (We hope, eek!).

I probably won’t be sharing any new recipes here next week because I’ll be in kitchen remodel mode. But if you’re interested in the progress, be sure to check out my Instagram Stories – I’ll be updating there now and then!

(more…)

The post Instant Pot Curried Sweet Potato Lentils appeared first on Kitchen Treaty.

The key to deep, rich flavor and a thick, nourishing soup? Fresh herbs, tender red potatoes, and a giving some of the soup a quick puree after cooking, then stirring it back in.

It’s thick, rich, full of flavor, and so so delicious.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup
• Ingredient Notes:
• How to Make It
• Tip for Success
• More Instant Pot Lentil Soup recipes:

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Pretty much as soon as the Thanksgiving leftovers were gone, I found myself obsessing over lentil soup. Something about the healthy + the hearty appealed to me – and, of course, even better when made in the Instant Pot.

As it turns out, Instant Pot lentil soup hasn’t only been on my mind – it’s been on others’ minds as well. This Instant Pot golden lentil soup was the most-viewed recipe on Kitchen Treaty last week. It’s officially a good time for lentil soup!

Never one to leave well enough alone, I decided it was time to come up with another recipe. This one, loaded up with red potatoes, fresh thyme, and heady fresh tarragon, is so thick and hearty it’s almost more of a stew than a soup. Either way, it’s absolutely comforting and satiating and full of flavor and it’s a new fave.

Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup

Electric pressure cookers, otherwise known as Instant Pots or “Instapots,” make the BEST lentil soup! The high pressure environment really brings out all of the flavors – basically a forced mingling of the ingredients.

As an introvert, the idea of forced mingling makes me cringe. But as an Instant Pot lentil soup lover, I’m for it!

I love lentil soup in the Instant Pot so much I’ve now created four different Instant Pot lentil soup recipes. Can’t stop won’t stop! Or something like that.

Ingredient Notes:

• French green lentils: I love French green lentils (also known as lentilles du Puy) – unlike some varieties of lentils, they keep their shape marvelously when cooked and hold up to what the Instant Pot dishes out. They also taste just a bit different than your average lentil – a bit more earthy, I suppose. Hearty. Rustic. Delicious.
• Olive oil: For sautéing the veggies.
• Onion, carrot, & celery: The classic mirepoix, these three veggies provide the delicious flavor base for this Instant Pot French Lentil & Potato Soup.
• Garlic: Two cloves, minced.
• Vegetable broth: Buy it at the store or make your own veggie broth in the slow cooker (I save my scraps and make it about once per month, it’s perfect!)
• Red potatoes: I like red potatoes in this soup, but Yukon Gold would be another solid choice.
• Tarragon, parsley, and thyme: Tarragon adds a unique, delicate, almost citrus flavor to this soup. Parsley and thyme add herbaceous and earthy notes.
• Salt & pepper
• Lemon juice: Just 1-2 tablespoons, so one small lemon should do just fine.

Tip for Success

• Don’t skip the lemon juice! It really helps brighten up those herbal flavors.

I hope you love this Instant Pot Herbed French Lentil Potato Soup as much as we do! It’s so hearty and nourishing and the leftovers are even better the next day.

More Instant Pot Lentil Soup recipes:

• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Vegetable Lentil Soup – Full of veggies and super easy to make!

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Instant Pot Herbed French Lentil & Potato Soup

This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon and finished with a squeeze of lemon, it's creamy, hearty, and full of flavor. A new fave around here!

Keyword instant pot french lentil potato soup, instant pot lentil soup with potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups

Calories 225kcal

Author Kare

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 2 medium carrots peeled and diced (about 1/2 cup)
• 1 stalk celery diced (about 1/4 cup)
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 pound red potatoes cut into 3/4-inch dice (about 3 cups)
• 1 cup French green lentils rinsed
• 2 tablespoons fresh minced tarragon
• 2 tablespoons fresh minced parsley
• 4-5 sprigs fresh thyme
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1-2 tablespoons lemon juice from about 1/2 of a lemon

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 10 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended – it results in a creamy, extra-hearty soup).
• Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

Nutrition

Serving: 1cup | Calories: 225kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 227mg | Potassium: 513mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3648IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg

The post Instant Pot Herbed French Lentil & Potato Soup appeared first on Kitchen Treaty.

I call this Instant Pot Lentil soup a “golden” lentil soup, because spicy turmeric gives it the most wonderful golden glow. And it really is a vibrant lentil soup recipe, both looks-wise and taste-wise – it packs a ton of flavor and nutrition. PLUS this Instapot Lentil Soup is about the coziest dinner around!

Lentil soup in the Instant Pot is one of the BEST ways to use your electric pressure cooker! When it comes to lentil soup, Instant Pot preparation is so easy, and with that intense cooking environment, the flavors seriously amp up, in record time.

I love this hearty lentil soup, especially for the winter months. Add a crusty slice of bread and it’s the perfect fast, easy, and satiating winter weeknight meal.

Table of Contents

• Why You’ll Love This Recipe
• Golden Lentil Soup Recipe Ingredients
• How to Cook Lentil Soup in the Instant Pot
• The Best Lentils for Lentil Soup
• FAQs
• Storing Leftover Soup
• How Long Does This Instant Pot Lentil Soup Keep?
• How to Freeze It
• More Instant Pot Lentil Soup Recipes

• Full, Printable Recipe
• Reader Reviews and Comments

Why You’ll Love This Recipe

There are so many reasons why I think you’ll love this lentil soup.

• It’s fast! This hearty soup cooks for a mere 12 minutes (not including Instant Pot warm-up time), but it tastes like it simmered all day.
• It’s SO hearty. It’s super filling and so satisfying – especially with a hunk of crusty bread alongside.
• It’s healthy. It’s packed with protein and fiber and is 100% plant-based vegan as-is.

But enough from me – this is what other readers like you have said:

• “This soup is so easy to make and delicious! Thank you.”
• “This is the BEST lentil soup ever!! I literally make it once a week.”
• “Thank you so much for sharing this recipe. Utterly delicious! Reminds me so much of the Sri Lankan dahl curry we make, yet so much easier and less prep time. I will be making this again and again.”
• “I love this recipe. It’s perfect for not owning any other cooking device other than an instant pot (did that for a bit). I found this recipe is really awesome to take care of older greens (lettuce, spinach, kale etc) and I prefer throwing it all in before sealing the lid. I keep coming back to this recipe and sharing it with my friends and family. Thank you for the deliciousness!”

Golden Lentil Soup Recipe Ingredients

This Instant Pot Golden Lentil & Spinach Soup has a pretty simple list of ingredients, including:

• Brown lentils – these are probably the most common lentils out there; at least where I am, they are the easiest to find. You can also use French green lentils or other lentils but may have to adjust the cooking time.
• Baby spinach – pre-washed makes it so easy to just grab a few handfuls and throw them in.
• Onion, carrots, & celery – the classic mirepoix helps build layers of flavor.
• Garlic – a must!
• Ground cumin, ground turmeric, and dried thyme – this combo of spices adds so much flavor!
• Vegetable broth – I like to use low-sodium veggie broth because that helps me control the overall sodium content of this Instant Pot lentil soup.

The Best Lentils for Lentil Soup

Every kind of lentil is great for lentil soup in the Instant Pot – it just depends on what you want! This recipe calls for brown lentils, which are large for lentils, have a nutty, earthy flavor that soaks up the flavors in this soup, and keep their shape for the most part.

French green lentils take longer to cook, about 20 minutes, and tend to maintain their shape. Split red lentils take the least amount of time, more like 8 minutes – but they will dissolve as red lentil do.

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Instant Pot Golden Lentil Soup with Spinach Recipe

Thick, hearty, and oh-so full of flavor, this golden Instant Pot Lentil Soup with turmeric and spinach is my *very* favorite Instant Pot recipe. Add a thick slice of crusty bread and your winter weeknight dinner is made!

Course Main Course, Soup

Cuisine American, Indian

Keyword golden lentil soup, instant pot lentil soup, lentil soup instant pot, lentil spinach soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 245kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 2 medium carrots peeled and diced) (about 1 cup
• 1 medium stalk celery diced) (about 1/2 cup
• 4 medium cloves garlic minced) (about 2 tablespoons
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt + more to taste*
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 cup dry brown lentils rinsed well in cold water
• 4 cups low-sodium vegetable broth one 32-ounce box
• 8 ounces baby spinach about 6 cups

Instructions

• Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!

Notes

Cook time includes sautéing and warm-up.

* Update 11/8/19: Based on a handful of reader comments about this soup tasting too salty, I reduced the initial salt amount from 1 teaspoon to 1/2 teaspoon. Please taste and adjust at the end until it’s perfect for you!

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

Nutrition

Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 40g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 371mg | Potassium: 961mg | Fiber: 19g | Sugar: 5g | Vitamin A: 10488IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 6mg

FAQs

Is this golden lentil soup a vegan soup?

Yes! And in the Instant Pot, lentil soup is made extra flavorful because of the pressure cooker environment.

I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! What happened?

A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit. 

What size Instant Pot is best for lentil soup?

I am using a 6-quart Instant Pot. I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

More Instant Pot Lentil Soup Recipes

• Instant Pot Herb French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Lentil Vegetable Soup – A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!
• Instant Pot Coconut Red Lentil Soup – Creamy and coconut with curry flavors. Love this one!

The post Instant Pot Golden Lentil Soup with Spinach appeared first on Kitchen Treaty.

It’s been pretty well shown that it’s actually difficult NOT to get enough protein when you’re eating a vegan or vegetarian diet. But some of us (myself included) do operate better on more protein. It helps us feel satisfied, keeps us fuller longer, and perhaps (again speaking for myself) makes us less likely to reach for empty carbs.

I’m always on the hunt for (mostly) plant-based, protein-rich recipes – in fact, I love creating them so much, I have an entire category dedicated to it on this here blog!

For the new year, I thought I’d round up some of my favorite high-protein vegetarian and vegan recipes – featuring many from my blog, and a ton more from blogging friends (okay, and one from Martha Stewart, who I would like to be my friend).

But first, let’s talk about the protein sources. What are they, exactly?

Well, first and foremost, we’ve got lentils. Every day I fall a little more in love with lentils. There are so many delicious ways to prepare them, and I’m blown away by the protein, fiber, and overall nutrition in these things. 1/2 cup cooked lentils is only about 170 calories, yet contains 14 grams fiber, 12 grams protein, and 20% of the recommended daily allowance of iron. And they’re so filling.

And then beans, of course – black beans, cannellini beans, chickpeas …  beans are a powerhouse of protein, and they can be delicious to boot. Also falling into the legume category are peas and peanuts – personally I always think of peas as a vegetable so I have a bit of an “oh yeah!” moment when I think of peas as a protein source. But one cup of peas boasts nearly 8 grams of protein. Not too shabby!

And soy – edamame and tofu. If you’re worried about GMOs when it comes tofu, reach for Nasoya brand organic tofu – my go-to brand, and non-GMO. I adore both tofu and edamame. Tofu is so unbelievably versatile. Edamame is great to have cooked in the fridge so I can reach for it when I need a protein-packed pick-me-up.

What else? Well, nuts and seeds (chia seeds are my fave – 2 tablespoons have 4 grams protein). And some grains out there are steadily gaining attention for being high in protein – quinoa (technically a seed) has been around for awhile; farro and sorghum are gaining momentum.

And then, of course, if you’re a lacto-vegetarian (lacto = dairy), you probably know dairy, too, can be an excellent source of protein. 1 cup of Greek yogurt contains around 25 grams of the stuff!

Yup, protein can be found everywhere – not just in meat. And these 100+ recipes are proof! Shall we get to it?

Click through to a specific category or browse by scrolling … your choice!

• Soups & Stews
• Chilis
• Curries
• Pastas & Pasta Sauce
• Rice & Grains
• Salads
• Bowls
• Burgers & Sandwiches
• Stir Fries
• Shepherd’s Pie
• Scrambles
• Loafs
• Fritters, Falafel, & Bites
• More, More, More!

Soups & Stews

From Kitchen Treaty:

• Simple Lentil Vegetable Soup (vegan)
• Our Very Favorite Black Bean Soup (vegan)
• Jalapeno Black Bean & White Bean Soup  (vegan)
• Hearty Tuscan Bean Stew (vegan)

From other blogs:

• Vegan Red Lentil Stew (vegan) – Vegan Chickpea
• Easy Red Lentil Soup (vegan) – In Fine Balance
• Turmeric Lentil Stew (vegan) – Running to the Kitchen
• Lentil Stew with Artichokes (vegan) – Deb’s Pots
• Pumpkin Chickpea Stew (vegan) – Occasionally Eggs

Chilis

From Kitchen Treaty:

The post 100+ High-Protein Vegetarian & Vegan Recipes appeared first on Kitchen Treaty.