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.

In this Article

• The Story Behind the Recipe
• Vegetarian Miso Ramen Ingredients
• How to Make Easy Vegetarian Miso Ramen
• Ideas for Making Your Miso Ramen More Fancy

The Story Behind the Recipe

I didn’t always know that ramen is so much more than from-a-packet noodles and broth … but I know better now. Ramen can be the most gorgeous bowlful of fresh noodles swimming in rich broth, topped with a soft-boiled egg half or two and artfully arranged piles of veggies.

On the other hand, making a fancy ramen at home with a gazillion beautiful toppings destroys my kitchen.

I came to the conclusion that I still craved the simplicity of the easy ramen – just broth and noodles, sir. So I came up with this super simple, easy miso ramen recipe. The end. Except not (keep scrolling!)

(Just to be clear, I’m not claiming an authentic ramen recipe here. Authentic ramen usually involves meat, for one, but more importantly, I’m SO not a ramen expert! I am a home cook who loves delicious food, and I tested and retested this one while doing my very best to keep it suuuuuuper super simple. So that I could enjoy delicious homemade ramen anytime, fast, and without destroying my kitchen.)

Vegetarian Miso Ramen Ingredients

This miso ramen recipe has just enough ingredients for a super flavorful soup, but it’s still very simple and easy to make. We’ve got:

• Fresh ramen noodles
• Sesame oil & olive oil
• Yellow onion & garlic
• Veggie broth
• Ginger
• Soy sauce (or Tamari, your preference)
• White miso paste
• Mirin
• Chili garlic sauce
• Salt
• Scallions

How to Make Easy Vegetarian Miso Ramen

For the most flavorful broth in the quickest amount of time, I start with charring the onion on the stovetop. I was inspired by Serious Eats’ vegan ramen recipe which starts with a variety of roasted and charred veggies. I love the slightly smoky, deep flavor a bit of charring adds via my shortcut approach. And then we have garlic (please don’t brown it or you’ll add yucky bitter notes!) and fresh ginger. A standard store-bought veggie broth, and then soy sauce, miso, and chili garlic sauce for umami and a smidge of heat. And also mirin, which adds just a touch of sweetness.

Many vegan ramen recipes call for shiitake mushrooms in some form or another, or kombu/seaweed, but this vegan ramen recipe goes without mushrooms and without seaweed. If you’d like to add those, go for it! I’ve found that I love this broth as-is and wanted to keep it as simple as possible.

Also, feel free to use this vegan miso ramen recipe as a base for all your toppings if you do want to go that route! Personally, I love it with a sprinkle of diagonally-sliced scallions and maybe a sprinkle of toasted sesame seeds. If I want more protein, I might add tofu or a soft-boiled egg (which, of course, is not vegan, but eggs are something I do still eat).

Ideas for Making Your Miso Ramen More Fancy

• Soft cubed tofu
• Roasted chickpeas
• Roasted sweet potatoes
• Roasted or steamed carrots
• Steamed broccoli or roasted broccolini
• Steamed spinach
• Edamame
• Thinly sliced baby boy choy
• Bean sprouts
• Anything else you want! Sky’s the limit!

I hope you like this Easy Miso Ramen as much as we do!

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Vegetarian Miso Ramen

A back-to-basics ramen that cooks up fast and flavorful – without destroying your kitchen!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 76kcal

Author Kare

Ingredients

• 1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
• 1 teaspoon sesame oil*
• 1 teaspoon olive oil
• 1/2 small yellow onion cut into strips
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 thumb-sized hunk of ginger minced (about 1 tablespoon)
• 2 tablespoons soy sauce or Tamari
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1/4 – 1 teaspoon chili garlic sauce to taste
• Pinch kosher salt optional
• 4 scallions diagonally sliced

Instructions

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

Notes

* Use sesame oil only, NOT toasted sesame oil.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

The post Vegetarian Miso Ramen 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.

With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

This Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

• The Story Behind the Recipe
• What is Pasta e Fagioli?
• Creating this Recipe
• Pasta e Fagioli Ingredients
• Adaptations & Variations
• How to Make Italian Pasta & Beans
• Storing & Freezing Pasta e Fagioli
• More Vegetarian Pasta & Bean Recipes

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

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Pasta e Fagioli Ingredients

• Olive oil – to saute the veggies.
• Onion & garlic – aromatic veggies form the first layer of flavor.
• Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
• Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
• Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
• Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
• Tomatoes – Go with canned crushed tomatoes.
• Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
• Salt & pepper – to taste.

Adaptations & Variations

• One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make Italian Pasta & Beans

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

• Vegetarian Bolognese
• Chickpea Noodle Soup
• Lemon Chickpea Orzo Soup
• One-Pot Vegetarian Chili Mac

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

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Italian Pasta e Fagioli Recipe (Pasta & Beans)

Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!

Keyword pasta e fagioli, pasta fazool, vegan pasta e fagioli, vegetarian pasta e fagioli

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 361kcal

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 medium yellow onion diced [about 1 cup]
• 3 medium cloves garlic minced
• 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons smoked paprika
• 3 cans cannellini beans 3 15-ounce cans for a total of 45 ounces
• 6 cups low-sodium vegetable broth
• 1 cup crushed tomatoes canned crushed tomatoes
• 2 cups small pasta shells uncooked; can substitute medium size or any other pasta shape you like
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Toppings:

• More olive oil for drizzling
• Grated parmesan for non-vegans, or use vegan parmesan
• Crushed red pepper flakes

Instructions

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

Adapted from Good in the Simple

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 666mg | Potassium: 351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Italian Pasta e Fagioli Recipe (Pasta & Beans) appeared first on Kitchen Treaty.

The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!

As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?

Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil & Chickpea Curry.

This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.

So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.

I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!

I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!

This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are easy and delicious!
• This Chickpea & Tomato Curry is super easy – it comes together quickly on the stovetop. Love this one!
• Slow Cooker Red Lentil & Pumpkin Curry is my fall spin on this same recipe.
• Summer Coconut Chickpea Curry with corn and zucchini is light yet so full of flavor.

Print

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That’s what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 313kcal

Author Kare

Ingredients

• 1 cup dry split red lentils rinsed well
• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium yellow onion diced – about 2 cups
• 2 medium cloves garlic minced
• 2 1/2 cups diced Yukon Gold potatoes about 1 pound
• 2 cups low-sodium vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper optional; adds some extra heat
• 1 teaspoon kosher salt + more to taste
• 1 14-ounce can lite coconut milk
• 1 cup frozen peas

For serving:

• Rice
• Cilantro

Instructions

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It’ll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That’s it!

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Sodium: 667mg | Fiber: 10g | Sugar: 6g

The post Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas appeared first on Kitchen Treaty.

This Thai green curry noodle soup is a flexible recipe that can be made as-is, or drop on some protein to add heft.

This comforting Thai green curry soup with coconut milk is seriously the BEST wintertime comfort food!

Table of Contents

• The Story Behind the Recipe
• How to Make Thai Green Curry Soup

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

The Story Behind the Recipe

I first happened across the inspiration recipe about a week ago when I settled into the kitchen to make one of my favorite lentil soups. But then I stopped and thought, you know what actually sounds good? Something brothy. With noodles. And an Asian vibe.

So I found this amazing recipe from Once Upon a Chef, and, having very few of the ingredients on hand, attempted my own version with what I had in the pantry – completely different ingredients. My version … well, it tanked. We could barely choke it down, to be honest.

But I was determined to make this soup happen. So a couple days later, I bought the groceries that the recipe actually called for, with a few variations to make it a vegan version. And then I nabbed a rotisserie chicken for my guy’s situation. And made it.

WE LOVED IT. Capital-letter-worthy.

I can tell this Thai Green Curry Noodle soup will land on our instant-classics list – it hits all the marks for an easy weeknight dinner. 1) Delicious, 2) Fast, 3) Easy, 4) Flexible for our mixed-diet house, and 5) Delicious. (The delicious part is worth saying twice).

How to Make Thai Green Curry Soup

This Thai Green Curry Noodle Soup is made a bit differently. First, you whip up the broth. While that cooks, prep the toppings/stir-ins: Shredded rotisserie chicken or diced tofu if you like (but not required), sliced scallions, cilantro. Set those aside and prep the noodles. You make those separately too – most rice noodles simply need a quick soak to soften up to the right consistency.

Note I have tried to just throw the uncooked noodles in with the broth for efficiency. It works alright, but it’s hard to control how much they cook when you make them that way (they can overcook and get mushy pretty easily). You’re better off prepping the noodles separately, rinsing in cold water to stop any cooking, and then separating them between bowls before adding broth, cilantro, scallions, sriracha, and protein of choice.

In our house it’s tofu for me …

… and chicken for my guy.

This tasty, easy soup is enough to add sunshine to any day. Okay, okay … not really. But it does make a gray day better.

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Thai Green Curry Noodle Soup

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice – tofu for the plant-based folk, chicken for the meat-eaters.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 112kcal

Author Kare

Ingredients

Broth:

• 2 teaspoons canola oil or vegetable oil
• 1/2 cup thinly sliced shallots from 1-2 medium shallots
• 1 tablespoon minced fresh ginger from about 1 thumb-sized piece
• 2 tablespoons Thai green curry paste I use Thai Kitchen brand which is vegan
• 1/4 teaspoon ground turmeric optional; I just like it for color
• 4 cups low-sodium vegetable broth
• 14 ounces coconut milk 1 can
• 1 tablespoon soy sauce or Tamari
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt + more to taste
• 2 tablespoons fresh lime juice from approx. 1 medium lime
• 4 ounces thin rice noodles prepped according to package instructions*

Toppings

• 1 bunch scallions sliced
• 1/4 cup cilantro
• Sriracha sauce to taste
• Lime wedges

Instructions

• Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
• Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
• Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
• Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
• Right before serving, stir lime juice into broth. Taste and add more salt if you like.
• To serve, divide the noodles between four bowls. Add protein – chicken or tofu – to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

Notes

* Otherwise known as rice vermicelli. Rice stick noodles will also work, but require a longer soaking time (25ish minutes instead of 5-10 with vermicelli). Most rice noodle preparation instructions call for being placed in a bowl and covered with hot water until soft.

Meat option:

Top each serving with 1/2 cup shredded cooked chicken

Tofu option: 

Top each bowl with 1/2 cup diced baked tofu or extra-firm tofu

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 553mg | Potassium: 138mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

The post Thai Green Curry Soup 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.

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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.

Table of Contents

• The Story Behind the Recipe
• Lemon Chickpea Orzo Soup Ingredients
• How to Make It
• Lemon Chickpea Orzo Soup Variations
• Other Vegetarian Pasta Soup Recipes

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

The Story Behind the Recipe

For awhile now, I’ve been dreaming of a sort of comforting lemony chicken soup situation … but with chickpeas instead of chicken because, you know, I’m a vegetarian and all that.

After I recovered from pneumonia, I finally worked up enough energy to make it happen yesterday and oh. Oh my. This Lemon Chickpea Orzo Soup hit it out of the park.

This bright and comforting chickpea orzo soup reminds me a bit of this chickpea and rice soup, but this Lemon Chickpea Orzo Soup comes across, to me, as a bit more special.

First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.

But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama! Totally the clincher.

Lemon Chickpea Orzo Soup Ingredients

• Olive oil – for sautéing the veggies which squeezes out so much flavor!
• Leek, carrot, and celery – You can substitute onion or scallions for the leek if you like! I just love how the leek adds mild oniony flavor and brings something a little more special to the table.
• Garlic – Two cloves, please, for maximum garlic flavor!
• Turmeric – I love adding turmeric to my brothy vegetarian soup recipes. It adds a bit of comforting color and a tiny kick.
• Vegetable broth – I like to use low-sodium veg broth so I can control the salt level of the recipe.
• Chickpeas – One can, or two cups cooked.
• Orzo – The tiny pasta is so good in soup!
• Salt & pepper – Because you can’t not.
• Fresh dill – SO GOOD in this recipe. Don’t skip it!
• Lemon – The acid brightens up this soup and makes it sing!

How to Make It

This Lemon Chickpea Orzo Soup comes together so quickly on the stovetop!

Set a medium soup pot over low heat and sweat the veggies by sauteeing them low and slow until tender.

Add the garlic and turmeric and stir until fragrant.

Stir in the broth, chickpea, orzo, salt, and pepper. Increase the heat to get the flavors amplified and cook the pasta.

Then simply remove the soup from the heat and stir in all that aromatic fresh dill and the generous squeeze of lemon. And serve! YUM.

Lemon Chickpea Orzo Soup Variations

• Use different beans: Use this basic formula but mix it up by swapping the chickpeas for another white bean like navy beans or cannellini beans.
• Nix the pasta: If you’re not feeling the pasta or can’t find orzo, you can stir in some cooked rice or quinoa.
• Swap the pasta: You can also add another small pasta like ditalini, stars, or alphabet pasta would be fun!

Other Vegetarian Pasta Soup Recipes

• This Vegetarian Chicken Noodle Soup is the chickpea noodle soup that most resembles classic chicken noodle. Perfect for a cold!
• This broth soba noodle soup with coconut milk, ginger, and turmeric is packed with spicy-savory flavor and is so healing.
• Thai Green Curry Noodle Soup is SUCH an easy soup recipe!
• Hearty Vegetarian Pasta e Fagioli with rosemary, garlic, and smoked paprika is a family fave!
• Vegetarian Minestrone Soup with pasta, beans, and veggies, and a parmesan-enhanced broth for SO MUCH FLAVOR.

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Lemony Chickpea Soup with Orzo & Dill Recipe

A hearty squeeze of lemon and loads of fresh dill liven up this chunky veggie, orzo, & chickpea soup.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 286kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium leek halved and sliced – about 1 cup chopped
• 1 medium carrot medium dice – about 1/2 cup
• 1 medium stalk celery sliced – about 1/2 cup
• 2 medium cloves garlic minced
• 1/4 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 15 ounces cooked chickpeas 1 can, drained and rinsed
• 1/3 cup uncooked orzo
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon ground black pepper + more to taste
• 1/4 cup fresh dill chopped
• Juice of 1 lemon about 2 tablespoons freshly squeezed lemon juice

Instructions

• Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
• Add garlic and turmeric and cook, stirring frequently, for one more minute.
• Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
• Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
• Serve with additional dill as garnish.

Notes

Note that this soup actually doesn’t keep all that well because the orzo continues to cook and swell up. It’s still perfectly edible, but the soup thickens quite a bit after it sits. If you want to make it ahead, I suggest cooking it up to the point where you add the orzo. When reheating, bring to a boil, add the orzo, and continue from there.

Adapted from Bon Appetit

Nutrition

Calories: 286kcal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 313mg | Potassium: 434mg | Fiber: 10g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 4mg

The post Lemon Chickpea Orzo Soup Recipe appeared first on Kitchen Treaty.

Table of Contents

• About This Potato Corn Chowder
• The Story Behind the Recipe
• Developing this Potato Corn Chowder Recipe
• Potato Corn Chowder Ingredients
• Adaptations & Variations
• How to Make Corn Chowder
• Corn Chowder Storage
• More Hearty Soup & Chowder Recipes

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

About This Potato Corn Chowder

This corn chowder recipe starts with a traditional roux base so that the end result is thick and rich.

It’s a touch smoky with smoked paprika, has fresh thyme for loads of flavor, and – with savory coconut milk and half of the chowder blended at the end of the process – is super creamy (it’s also completely vegan and dairy-free, but you’d never know!)

The Story Behind the Recipe

This decadent, creamy, comforting, buttery-tasting yet dairy-free corn chowder recipe has a bit of a story.

A few Christmases back, I made this cheddar corn chowder recipe for Christmas dinner. My brother-in-law especially loved it, and it’s been a frequent request for our holiday menu ever since.  It was perfect because I could enjoy some of the meatless version and my meat-eating family could add bacon to theirs.

And then – sad trombone – I had to cut dairy out of my diet for awhile. So a corn chowder full of cheese and milk wouldn’t work for me.

So, this past December, I set out to create an equally delicious corn chowder recipe sans dairy, so that I’d be able to enjoy too.

Yeah, that’s pretty much the story. And it was good, the end. Ultra-exciting!

(Oh, and while my brother-in-law didn’t try the vegan version of my corn chowder that first Christmas [I think he was too married to the original!] my husband gave it a big ol’ thumbs-up. I didn’t miss the dairy, and neither does he. [Update: My BIL has since tried this version – and he loved it!])

Readers say …

“This soup is unbutton-your-pants-and-grab-a-second-bowl good. Seriously! I cooked it long low and slow so I could also prepare a pound cake recipe while the potatoes were softening. The added thyme really adds a punch of flavor that is very heartwarming and rounds out the flavor. I’ve made other potato corn chowder recipes before, but this by far is my favorite and I will make it again- soon!!! Thank you!!!”

– Sarah

Developing this Potato Corn Chowder Recipe

I opted to use use that original cheesy corn chowder recipe as a guide, stripping it down a bit and then adding some smoky/cheesy/savory flavor with that always-winning combination of smoked paprika, mustard powder, and thyme.

I just love a recipe that hits it out of the park the very first time I give it a whirl; and for this rich, thick, and creamy potato corn chowder recipe, that’s exactly what happened! I basically took a stab at it, tasted a bit off of my stirring spoon, and did a slightly surprised, wide-eyed fist pump. Nailed it!

I adore this corn chowder recipe – one that just happens to be both dairy-free and vegan. And I have from the start.

Potato Corn Chowder Ingredients

This dairy-free corn chowder starts with a traditional roux base for an uber-creamy situation that you expect with chowder. No watery chowder here! Coconut milk, Yukon Golds, and – of course – corn complete the picture, with half of the soup being pureed then added back to the pot for a gloriously creamy corn chowder that, I hope, will make you go wide-eyed too.

• Olive oil – Use your favorite mid-level olive oil to sauté the onion and as the base of the roux.
• Onion – Standard yellow onion is great here.
• Flour – Use all-purpose flour which helps create the creamy base of this corn chowder.
• Dry mustard & smoked paprika – I actually took a cue from my best mac & cheese recipe and decided to try the same seasonings I use to enhance the flavors in that, here. The result is perfect!
• Turmeric – This is an optional ingredient as it doesn’t alter the taste of the corn chowder, but I love the golden hue it lends.
• Salt & pepper
• Vegetable broth – I like to use low-sodium veggie broth in my cooking so I can better control the overall salt content in my recipes.
• Coconut milk – I prefer to use lite canned coconut milk here, but full fat will work, too.
• Yukon Gold potatoes – I love Yukon Golds because they are golden and buttery all on their own. Plus, with their thin and flavorful skins, you don’t have to peel them!
• Thyme – I like to add full sprigs of fresh thyme then pull them out after the chowder has cooked. But if you like, you can use 1/2 teaspoon of dried thyme, stirred in with the smoked paprika and dry mustard.
• Corn – Here, I like to use one 16-ounce bag of frozen corn. You can also use fresh corn kernels cut right off the cob, about 2 cups worth.

Adaptations & Variations

• Dairy-Full Corn Chowder – If you don’t have coconut milk or prefer to use another milk, readers have reported substituting the coconut milk with a couple of cups of whole milk with delicious results. Heavy whipping cream or half and half would be extra luxurious, too! I just suggest you add the milk at the end of the process.
• Sub in cashew cream – Instead of coconut milk, add 1/2 cup of cashews when you puree the corn chowder. The result will be thick, delicious, and wonderful! (If you haven’t yet discovered the magic of cashews, might I suggest this cashew creamer? It’s heavenly!)
• Gluten-Free Corn Chowder – Skip the roux step (step 2), leaving out the flour, and instead add the smoked paprika, dry mustard, turmeric, and salt to the cooked onions and stir for a few seconds before adding the broth.
• Cauliflower Corn Chowder – One reader reports swapping the potatoes with cauliflower and loved it!

How to Make Corn Chowder

First, I saute the onions in the olive oil, then add the flour and seasonings. Stir for a full 3 minutes to remove any raw flour taste, then stream in the veggie broth.

Add the coconut milk, potatoes, and thyme and simmer until the potatoes are tender.

Add the corn then puree half of the soup. This helps make it super gloriously creamy!

Pour the pureed soup back into the pot and reheat. Taste, add more salt and pepper if you like, and it’s ready to serve!

Corn Chowder Storage

Your potato corn chowder will keep well refrigerated for about 3 days. Just place it in an airtight container. To reheat, warm gently in a pan over the stove. I haven’t yet tried freezing this corn chowder, but will report back when I do!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Mushroom Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

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Rich & Creamy Potato Corn Chowder

Rich, hearty, comforting, full of flavor … I can think of so many adjectives to describe my new favorite corn chowder recipe.

Course Main Course

Cuisine American

Keyword dairy free corn chowder, potato corn chowder, vegetarian corn chowder, vegetarian potato corn chowder

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced) (about 2 cups diced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon turmeric
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 cups low-sodium vegetable broth
• 1 (15-ounce) can lite coconut milk
• 1 pound Yukon gold potatoes unpeeled, cut into 1/2-inch dice) (about 3 cups
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 1 (16-ounce) bag frozen sweet corn kernels

Instructions

• Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion – cook it low and slow – until tender and translucent, 10-12 minutes.
• Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
• Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
• Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
• Remove from heat. Remove the thyme stems. Stir in the corn.
• Transfer half of the mixture – about 3 1/2 cups – to the pitcher of a blender. Puree completely and then add back to the soup.
• Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
• Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it’s not necessary!
• Keeps well refrigerated for about 3 days.

Notes

Recipe notes (updated 8/23/2024)

Substitution Notes

• One reader shared that they swapped cauliflower in for the potatoes and they loved the results. 
• Another reader did not have thyme. They used sage instead and loved it. 
• To make it gluten-free, simply leave out the flour. I added the flour to help give it that chowder vibe/thicker consistency, but it’s delicious without!
• Substitute 2 cups of milk or cream for the coconut milk if you prefer. 

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Sodium: 453mg | Potassium: 510mg | Fiber: 4g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg

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