This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

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

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

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Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Homemade Italian Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Italian Seasoning
• Recipes That Use Italian Seasoning
• More Spice Mix Recipes

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

The Story Behind the Recipe

I’m slowly working my way toward sharing more spice mix recipes here on Kitchen Treaty. I can’t tell you how many times I’ve been in the process of making something, then realize I’m out of the particular spice mix the recipe calls for! So it’s nice to be able to find a recipe for that spice mix online.

That scenario happens most with Italian Seasoning, for some reason. So I figured it was high time to share my recipe for homemade Italian seasoning mix!

Why You’ll Love This Homemade Italian Seasoning

I can only take a guess as to why you’ll love having this recipe on hand, but here are some of the reasons I’m predicting:

• Life saver: When you need a replacement for Italian seasoning, stat, this recipe will save you!
• Saves money: This is a frugal spice mix, especially when you buy your spices in bulk.
• Customizable: Rosemary lover? Prefer more cozy overtones of sage flavor? Hate basil? This Italian seasoning recipe is super easy to vary to your tastes.

Ingredients

Six different dried herbs and spices go into this homemade Italian Seasoning mix.

• Oregano – Mediterranean or Greek oregano both work.
• Basil – also known as dried sweet basil.
• Marjoram – a member of the mint family with sweeter flavor (also known as sweet marjoram.)
• Rosemary – I like the crushed and dried variation of rosemary so that the pieces are smaller and incorporated better into the Italian seasoning mix.
• Thyme – the tiny leaves add savory, earthy flavor.
• Sage – I prefer rubbed sage for lots of flavor and it incorporates well.

Adaptations/Variations

• Add crushed red pepper flakes for heat
• Some store-bought mixes also call for savory – if you like it, feel free to add it!

How to Make Italian Seasoning

This is very, very complicated. Are you ready?

Pour everything into a bowl. Stir. Pour into a spice jar. Label. You’re done!

Okay, so not very complicated.

Recipes That Use Italian Seasoning

• Italian Tomato Sauce
• Baked Boursin Pasta
• Vegetarian Lasagna
• Pizza Pinwheels
• Creamy Artichoke Baked Pasta
• Red Lentil Pasta Sauce
• Roasted Potatoes
• Savory Sweet Potato & Beet Galette

I hope you love having homemade Italian seasoning on hand as much as I do, or at the very least, that I helped rescue you when you realized you were in sudden need of an Italian seasoning replacement.

More Spice Mix Recipes

• Pumpkin Pie Spice Mix
• Taco Seasoning
• BBQ Dry Rub Mix

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Homemade Italian Seasoning Recipe

It's so handy to know how to make Italian seasoning at home! Whether you're looking for a quick replacement or want to save a little money by making your own spice mixes, this recipe for homemade Italian seasoning is perfect!

Keyword homemade italian seasoning, italian seasoning, italian seasoning replacement

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 7kcal

Author Kare

Ingredients

• 3 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried rubbed sage

Instructions

• Add all ingredients to a small bowl and stir together. Use a spice funnel or spoon into an airtight jar. Store in a cool, dry place until ready to use. Keeps for up to 6 months.

Notes

Smaller batch Italian seasoning replacement

Yield: 2 teaspoons Italian seasoning

• 3/4 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Pinch dried rubbed sage

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg

The post Homemade Italian Seasoning Recipe appeared first on Kitchen Treaty.

I think this lemon vinaigrette dressing pairs perfectly with a chickpea-heavy green salad – something about the lemon, chickpeas, and thyme together is so delicious! It’s also amazing tossed with blanched asparagus. 

Lemon Thyme Vinaigrette is a really light, refreshing dressing for spring and summer salads. But I love the citrus pop on wintertime salads too. 

Ingredients for Lemon Thyme Vinaigrette

• Olive oil: I use extra virgin olive oil almost exclusively for my vinaigrette recipes. The higher quality the better, but if you have a more budget-friendly olive oil, it’s going to be great too!
• Lemon juice: Freshly squeezed, about one or two lemons worth. 
• White wine vinegar: I love the light zing that white wine vinegar gives this salad dressing. White balsamic is great, too. 
• Thyme: I love fresh thyme in this lemon salad dressing recipe, but dried works too. Just add ess dried because it’s much more potent than fresh. 
• Dijon mustard: A key to vinaigrette is that the ingredients emulsify together (emulsification is when two ingredients that don’t normally combine well are combined). Two ingredients really help the emulsification process: Dijon mustard is one of them. Plus, it adds a great pop of flavor! 
• Honey: Another win for helping emulsify! Plus, honey adds a nice hit of sweetness that helps to mellow all of the acid in vinaigrette. 
• Salt & pepper: I like fine grain sea salt and freshly ground black pepper for best flavor, but any salt and pepper will do! 

How to Make It

It’s so easy to make this lemon salad dressing. Simple add all of the ingredients to a small bowl or, my favorite, a small mason jar. Whisk all of the ingredients together, or, if you’re using a mason jar, place the lid on and shake shake shake! 

Then, check to make sure all of the ingredients are emulsified (thoroughly blended). Dip a lettuce leaf into the vinaigrette to taste test it and add more salt and pepper or adjust any other ingredients if you like. 

Then serve!

Variations

There are so many ways to modify this recipe! Here are a few ideas. 

• Lemon herb vinaigrette: Add more herbs for a wonderful fresh herb vinaigrette. Try a mix of dill, parsley, basil, oregano, and/or marjoram. 
• Lemon oregano vinaigrette: Swap fresh minced oregano for the thyme. Or use 1/2 teaspoon dried oregano. 
• Lemon rosemary vinaigrette: Add about 1/2 teaspoon fresh, well-minced rosemary to the vinaigrette in place of the thyme. 
• Lemon ginger vinaigrette: Add a teaspoon of finely minced fresh ginger. I leave out the thyme if I’m using this variation. 
• Lemon basil vinaigrette: Swap fresh minced basil for the thyme. 
• Lemon parsley vinaigrette: Add parsley instead of the thyme. 
• Maple lemon vinaigrette: Swap the honey for pure maple syrup. This makes it a vegan lemon vinaigrette!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: This article is a huge wealth of information about the perfect ratio for vinaigrette, the ingredients I like to use, and tons of variations. 
• Creamy Vinaigrette: Very similar to this one but with an element of irresistible creaminess.
• Honey Mustard Dressing: Just like the classic you know and love!
• Thousand Island Dressing: Super creamy and so easy to make at home!

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Lemon Thyme Vinaigrette Recipe

Bright, lively, and full of flavor! This lemony vinaigrette is the perfect companion for green salads. You'll love having this recipe in your arsenal for salad time!

Course Salad

Cuisine French

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 169kcal

Author Kare

Equipment

• Small bowl or mason jar

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice from 1 large or 2 medium lemons
• 1 tablespoon white wine vinegar
• 1 small clove garlic grated on microplane or finely minced
• 1 teaspoon fresh thyme chopped; or 1/4 teaspoon dried
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• freshly ground black pepper plus more to taste

Instructions

• Place all of the ingredients in a small bowl or a mason jar. If using a bowl, whisk together vigorously until combined/emulsified. If using a mason jar, twist the lid on the jar and shake well.
• Taste and add more salt and pepper if desired. Drizzle over your favorite salad.

Notes

Storage notes

This dressing will keep in an airtight container in the refrigerator for 3-4 days. The oil may solidify, so I recommend letting the dressing return to room temperature on the counter, then shake/mix it together again before serving. 

Vegan option

Use pure maple syrup instead of honey. 

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 160mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.3mg

The post Lemon Thyme Vinaigrette Recipe appeared first on Kitchen Treaty.

Okay, okay. I’ll stop myself. You don’t want an ode to mushroom gravy, do you? I get it. My inner poet will survive. But I’ll just mention that mushroom kinda rhymes with vavava-voom and that really coulda been something. 

So! Mushroom gravy! Friends, I have to say, I am pretty happy with this one. It’s thick and rich and chockfull of that umami flavor vegans clamor for. 

I am really in love with this one – as much as one can be in love with a gravy. Why? Here’s why. 

MUSHROOMS. Glorious glorious ‘shrooms. (Let it also be known that “‘shroom” and “BOOM” would have totally worked in a poem). 

I use cremini mushrooms here, otherwise known as baby bellas. They are the hearty heart of the situation. In this vegan mushroom gravy recipe, I saute them in vegan butter and olive oil with shallots until tender, then deglaze with a dash of sherry. YUMMM. 

Then, we stir in the flour and cook it for three minutes to get rid of any weird raw flour taste. (I use the same method as that in my first gravy recipe, this classic vegetarian gravy recipe, which is also so so good!)

Then, more flavor! Add vegetable broth, fresh glorious thyme, some soy sauce or Tamari, and cook to thicken. 

Yes. 

Yes yes. 

YES.

(This vegan mushroom gravy is glorious on my mashed-potato-stuffed vegan wellington!)

Another wonderful thing about this gravy recipe? You can make it now, cool it, and freeze it for the big day! It’s so easy to just warm up over the stove – add a bit of broth if it’s thickened up some. 

I love this gravy on mashed potatoes, wellington, or just with a spoon. Kidding about the spoon. But kinda not.

Mushroom and consume. Totally rhyme. 

How to wash mushrooms

Oh, I wanted to add a note on washing mushrooms. Have you ever heard that mushrooms soak up water like a sponge? Me too. Have you then wiped every mushroom individually with a damp paper towel? UGH, me too. Well, I read somewhere a year or two ago that it’s perfectly fine to give mushrooms a quick swirl in a bowl of water. I tried it, and I didn’t find my mushrooms had soaked up water like a sponge. So that’s how I wash my mushrooms. I place them in a bowl, give them a swish, drain, and do it again a couple more times until the water is fairly clean after the swish. 

I also conducted a super scientific study last time (not really). I weighed a big batch of cremini mushrooms before washing them. They were 2.1 pounds. Then I washed them using the easy bowl-of-water method – dunk, swish, drain, dunk, swish, drain. Then I weighed them again. Guess how much they weighed? 2.1 pounds. Hmmm. Maybe some mushrooms don’t soak up water after all? 

Of course, if you’re still doubtful, you can always wipe them down with a damp paper towel. 

Onward with the gravy recipe!

More Vegetarian & Vegan Gravy Recipes

• Vegetarian Onion Gravy
• Garam Masala Brown Gravy
• 12 Vegetarian Gravy Recipes

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Mushroom Gravy

Thick and rich gravy packed full of mushrooms, which are sautéed in olive oil and butter then joined by sherry, thyme, and veggie broth. The perfect gravy for special occasions – or any ol' time!

Diet Vegan

Keyword mushroom gravy, vegan mushroom gravy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 90kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons vegan butter I like Melt or Earth Balance
• 1 medium shallot peeled and diced (about 1/3 cup)
• 1/2 pound 8 ounces cremini mushrooms, sliced (about 2 cups)
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons dry sherry
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme leaves lightly chopped
• 2 teaspoons soy sauce or Tamari

Instructions

• Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
• Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
• Add flour. Cook, stirring frequently, for three minutes.
• Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
• Taste and add more salt and pepper if you like.
• Serve immediately or let cool and refrigerate or freeze until it’s time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 178mg | Fiber: 1g | Sugar: 2g

The post Mushroom Gravy appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Creating the Recipe
• Herbed Quinoa & Wild Rice Stuffing Ingredients
• How to Make It
• Tips for Success
• More Stuffing Recipes

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

The Story Behind the Recipe

This totally delicious wild rice quinoa stuffing recipe is a completely vegan AND gluten-free stuffing. Perfect for when you have vegans, vegetarians, and gluten-freers at the table, but you want to serve food that EVERYONE will love. This one fits the bill!

I first shared this wild rice stuffing here five years ago and it’s been one of my top-viewed Thanksgiving recipes ever since.

Stuffing is indeed one of my favorite things about Thanksgiving. Buttery, crunchy chunks of bread – what’s not to love? But sometimes it’s nice to shake things up a bit.

So I thought I’d create a rice-based, gluten-free stuffing with all of the traditional stuffing flavors we love. Something that’s a little more dense and hearty – a vegetarian (and vegan!) stuffing that’s naturally gluten-free, too.

Why not cover all of the dietary bases while also making something everyone will no doubt clamor for? That was my goal here.

Creating the Recipe

We have a wild rice blend – I used a half-and-half blend of wild rice and brown rice. And quinoa – a nice bit of hearty protein added to the mix so that this stuffing can also double as a main dish for those that prefer to skip the turkey.

The rice and quinoa simmer with tart apples, vegetables, veggie broth, and a splash of wine on the stovetop until tender. Then in go a few handfuls of herbs, dried cranberries, and crunchy pecans.

I have to give a shout-out to Michelle, here. She is my hairstylist and friend, and I told her I wasn’t quite happy enough with this recipe. She suggested dried cranberries for texture and another touch of sweet flavor, and it totally did the trick.

So after stirring in those bits of deliciousness, you scoop it all into a casserole dish and bake. The flavors meld and bits of rice on the tops and edges get all irresistibly crunchy. Just like a good stuffing should.

Herbed Quinoa & Wild Rice Stuffing Ingredients

• Olive oil – For greasing the baking dish and for sautéing all of those delicious veggies and other ingredients.
• Onion – I use a standard yellow onion.
• Celery – In my opinion, celery is nearly as essential as sage in a good stuffing recipe. But if you hate celery, it’s okay to leave it out.
• Apples – Go with a tart apple that will keep its shape like Granny Smith.
• Garlic – Adds so much flavor (don’t skip it!)
• Thyme – I like to use fresh thyme, but if you don’t have it, you can use half the quantity of dried thyme.
• Salt – asdf
• Wine – A dry white wine adds immense flavor. Grab one you’ll want to drink, too. I like Sauvignon Blanc or dry Chardonnay here.
• Vegetable broth – Grab a box from the store or make your own vegetable broth.
• Wild rice blend – Go with whatever mix you can find. I try to find a 50% brown rice and 50% wild rice blend, but I know that exact mix may be hard to find. And if you’re needing a 100% gluten-free stuffing, pay careful attention to the ingredients here, because sometimes wild rice blends contain pasta.
• Quinoa – Don’t forget to rinse it off before using it! Quinoa is coated with a substance known as saponins. They can lend bitter flavor if not rinsed off.
• Dried cranberries
• Pecans
• Parsley – Both for flavor inside the wild rice stuffing and for garnish to make it look extra pretty!
• Fresh sage – I call for 1/4 cup of fresh sage leaves. I did have one reader who thought this was too much; if you’re not sure, you can start with half that quantity which will still add lots of lovely sage flavor.

How to Make It

1. First, you’ll saute the veggies then cook the wild rice and quinoa in a pot. Add the cranberries, pecans, and herbs.
2. Pile the mixture into a 9×13 casserole dish, leveling it out but not mashing it down.
3. Bake until warmed through and golden brown. Drizzle with a bit more olive oil and sprinkle with chopped parsley. That’s it!

Tips for Success

• When transferring the wild rice stuffing from the pot to baking dish, lightly pile it – don’t smash it down! This helps maintain a light and fluffy texture.
• Make ahead: Prep this herbed quinoa and wild rice stuffing up to 3 days ahead of time by assembling it up to the point of baking. Cover and refrigerate until you’re ready to bake, then proceed with the recipe.

I hope this Herbed Quinoa & Wild Rice stuffing is a huge hit at your holiday table (or anytime!) It’s one that we’ve made time and again around here – definitely a beloved vegan + gluten free stuffing option.

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Herbed Quinoa & Wild Rice Stuffing Recipe

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it's vegetarian, vegan, AND gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred – perfect for those that prefer to skip the turkey.

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Keyword gluten free stuffing, quinoa dressing, quinoa stuffing, rice dressing, rice stuffing, vegan stuffing, wild rice dressing, wild rice stuffing

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 461kcal

Author Kare

Ingredients

• 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
• 1 large yellow onion finely chopped
• 2 stalks celery chopped [about 1/2 cup]
• 2 medium Granny Smith apples peeled and diced
• 2 medium cloves garlic peeled and finely minced
• 2 tablespoons fresh thyme leaves minced
• 1 teaspoon kosher salt + more to taste
• 1/2 cup dry-ish white wine I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too
• 4 cups low-sodium vegetable broth
• 2 cups uncooked wild rice blend* I prefer a blend of 50% wild rice and 50% brown rice
• 1 cup uncooked quinoa rinsed well
• 1 1/2 cups dried cranberries
• 1 cup raw pecans chopped
• 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
• 1/4 cup fresh sage leaves minced

Instructions

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

Notes

Wild Rice/Gluten-Free Note

Some wild rice blends contain pasta, so if you need a 100% gluten free stuffing, please be careful about the blend you choose!

Nutrition

Serving: 1cup | Calories: 461kcal | Carbohydrates: 75g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 471mg | Fiber: 9g | Sugar: 24g | Vitamin A: 446IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 3mg

More Stuffing Recipes

• Cornbread Stuffing
• Vegan Buttery Herb Stuffing
• Mushroom & Caramelized Onion Stuffing
• Sourdough Herb Stuffing

Originally posted Nov. 3, 2015

The post Herbed Quinoa & Wild Rice Stuffing appeared first on Kitchen Treaty.

I created this recipe before butternut squash mac and cheese was a huge thing – and while I knew it was mac-and-cheese-esque, I basically considered it a butternut pasta bake. It’s a creamy butternut squash pasta casserole, but it’s also basically vegan baked mac & cheese with butternut squash. I’m never really sure what to call it, but Butternut Squash Pasta Bake seems to be the best fit! No matter what you call it, I think you’ll consider it delicious!

We love this easy butternut squash pasta dish for busy weeknights or make-ahead dinners. It’s simple enough for a cozy weeknight dinner with the family, or serve up butternut squash pasta bake for Thanksgiving. It’s going to be devoured either way!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Butternut Squash Pasta Dish
• Ingredients
• Adaptations/Variations
• How to Make This Butternut Squash Pasta Bake
• Tips for Success
• Can I Freeze Butternut Squash Pasta Bake?
• Serve it With …
• More Butternut Squash Recipes

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

The Story Behind the Recipe

I first shared this Creamy Butternut Squash Pasta Bake recipe in November 2015. My oven had broken down, and as soon as we replaced the new range, this was the first thing I made! It’s such perfect comfort food for this time of year.

It’s just like a vegan mac and cheese with butternut squash, and really is the ideal seasonal stand-in for mac and cheese.

If you’re craving creamy baked breadcrumb-topped, macaroni cheese-like goodness, but are looking for a bit of variety, prefer to (or have to) avoid dairy, get thee to the kitchen and make this butternut squash pasta dish! I think you’ll love it.

Why You’ll Love This Butternut Squash Pasta Dish

This is kind of another vegan mac and “cheese” recipe, in that it’s rich and creamy and has that look about it, and it’s based off of that same recipe, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes into every nook and tunnel that the penne pasta throws at it.

And I guess also like many mac and cheese recipes, this one is topped with glorious breadcrumbs and then baked until bubbly and golden.

Except! It’s vegan! No dairy, no cheese. The butternut squash really creates the most velvety, creamy sauce, and with a few flavorings, the dairy and cheese simply aren’t needed. Truly.

Readers say …

“Thanks so much for this recipe. All five of my family members (including my 8yo, 5yo food allergic kid and picky 2yo) gobbled this up. That NEVER happens. Thanks so much again!”

– Sarah

Ingredients

• Pasta: I like to use whole wheat pasta to add a bit of protein and fiber, but you can use whatever pasta you like. Gluten-free pasta works too! (I’d recommend chickpea pasta or brown rice pasta)
• Olive oil: For sauteeing the onion and garlic.
• Onion & garlic: For loads of flavor and a bit of added nutrition.
• Dry mustard & smoked paprika: These two seasonings add smoky, slightly cheesy flavor, but without the cheese!
• Salt & pepper: For highlighting the flavors. Use a little or a lot, to taste.
• Tamari: Or low-sodium soy sauce. Another secret ingredient that adds more complex, savory flavor to vegan casseroles.
• Butternut squash: Peeled and diced. Learn more about how to peel and cut a butternut squash.
• Coconut milk: For a rich and creamy sauce.
• Lemon juice: To brighten and highlight the flavors, and balances with a bit of acidity.

For the breadcrumb topping:

• Panko breadcrumbs: Use a GF breadcrumb if you’re making a GF version.
• Thyme & smoked paprkia
• Salt
• Olive oil

Adaptations/Variations

• Gluten-Free Butternut Squash Pasta Bake: Use gluten-free pasta such as brown rice or chickpea pasta, and gluten-free breadcrumbs.
• Ritz-Topped Butternut Pasta Bake: Swap the panko for crushed Ritz cracker crumbs.

Tips for Success

• Cook the pasta JUST to al dente. It will cook the rest of the way in the oven.
• It will seem like a lot of sauce for the pasta. But please persevere … as it bakes, the pasta soaks up a lot of the sauce and you end up with a perfectly creamy – not dry – butternut squash pasta bake.

Can I Freeze Butternut Squash Pasta Bake?

Yes. I suggest freezing it without the breadcrumb topping. Thaw overnight in the fridge, top with the breadcrumbs, then bake as directed.

Serve it With …

• This kale salad goes perfectly with the fall vibes.
• A fall fruit salad is the perfect sweet accompaniment.
• How about some hot apple cider for sipping?

Print

Butternut Squash Pasta Bake Recipe

Fall comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers tender pasta. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.

Diet Vegan, Vegetarian

Keyword butternut squash pasta bake, butternut squash pasta dish, vegan butternut squash mac and cheese

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 308kcal

Author Kare

Ingredients

For the pasta:

• 8 ounces whole wheat penne pasta can sub white pasta or GF pasta
• 1 tablespoon olive oil
• 1 cup chopped yellow onion about 1/2 medium onion
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1 tablespoon Tamari or low-sodium soy sauce to taste
• 4 cups diced peeled butternut squash about 1/2 medium squash
• 1/2 cup canned full-fat coconut milk
• 2 teaspoons freshly squeezed lemon juice

For the breadcrumb topping:

• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil

Instructions

• Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
• While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
• Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
• Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
• Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
• Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
• Let cool for a few minutes before serving.

Notes

Gluten-free option:

Use gluten-free pasta (I recommend brown rice pasta for this recipe)

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 719mg | Potassium: 440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10216IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg

More Butternut Squash Recipes

• Butternut Squash Soup with Coconut Milk
• Thai Red Curry Butternut Squash Soup
• Butternut Squash Fries
• Butternut Squash “Cheese” Sauce

First published November 30, 2015.

The post Creamy Butternut Squash Pasta Bake Recipe appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

(more…)

The post Instant Pot Vegan Hoppin’ John 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.

Print

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.

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!

Print

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!

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