Elizabeth Chloé https://elizabethchloe.com Wed, 31 Jan 2024 10:33:26 +0000 en-GB hourly 1 https://wordpress.org/?v=7.1.2 https://elizabethchloe.com/wp-content/uploads/2022/06/cropped-EC-Icon--32x32.png Elizabeth Chloé https://elizabethchloe.com 32 32 Bulgur Wheat Salad with Spinach, Pine Nuts & Raisins https://elizabethchloe.com/bulgur-wheat-salad-with-spinach-pine-nuts-raisins/ https://elizabethchloe.com/bulgur-wheat-salad-with-spinach-pine-nuts-raisins/#respond Sat, 13 Mar 2021 17:16:09 +0000 https://elizabethchloe.com/?p=3168 Bulgur wheat salad with spinach, pine nuts and raisins is a delicious vegan side dish that is full of flavour! Spinach leaves are tossed with cooked bulgur wheat, toasted pine nuts, herbs and juicy raisins. Meanwhile, shallots are caramelised with spices and combined with olive oil and lemon to make a fragrant dressing. While vegan,...

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]]> Bulgur wheat salad with spinach, pine nuts and raisins is a delicious vegan side dish that is full of flavour! Spinach leaves are tossed with cooked bulgur wheat, toasted pine nuts, herbs and juicy raisins. Meanwhile, shallots are caramelised with spices and combined with olive oil and lemon to make a fragrant dressing. While vegan, this bulgur wheat and spinach salad with pine nuts and raisins is also a great side dish for lamb, chicken and salmon.

Bulgur Wheat Salad with Spinach, Pine Nuts & Raisins in a white bowl. The bowl is sitting on a wooden tray, and in the background you can see a bowl of pine nuts, raisins, and wedges of lemon.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Guys, I think this is my new favourite salad. I’m not even joking.

It’s a little sweet. It’s a little spicy. It’s a little tangy. It’s got some crunch (thanks pine nuts) and it just tastes GREAT.

So much so I may have found myself nipping to the fridge every once in a while to grab a little spoonful from the container of leftovers, just as a lil’ snack. I’ve got to feed this perpetual hunger somehow.

But yes, let’s talk about this bulgur wheat, spinach salad situation because I’m pretty sure you’re going to fall in love, just like me.

Let’s start with the dressing because that’s where a lot of the magic is held. To start, we’re slowly caramelising some shallots in olive oil. When the shallots are nice and sweet we’re throwing in some ground coriander, cinnamon and allspice so they can impart their flavours into the oil. Toss all that in a bowl with some more olive oil and a little lemon juice et voila, our dressing. Deliciously fragrant and zesty, while also a little sweet.

The rest is so simple it almost doesn’t bear talking about. Almost, ha.

We’re tossing our cooked bulgur wheat with some chopped spinach, plump raisins, toasted pine nuts and some fresh parsley and mint in with that dressing. And that’s it. But the combination of it altogether?

* chef’s kiss *

I like to throw the raisins in with the bulgur wheat for the last minute of cooking so they end up absorbing some of the liquid. They go from dry and chewy (sorry raisins, it’s true) to juicy and bursting with sweetness. Our pine nuts are toasted to bring out their nutty flavour and they add some crunchy goodness to our spinach salad.

If you hadn’t already guessed, I am obsessed with this bulgur wheat salad. It’s easy, it’s delicious, it’s vegan, and you should make it already!

A bowl of bulgur salad with a serving spoon in it, sitting on a wooden tray. Next to the bulgur and spinach salad is a chopping board with a cut lemon on it, a small bowl of pine nuts and a bowl of fresh spinach leaves.

Nutrition

Bulgur wheat is a cereal grain that provides us with carbohydrates, fibre and protein. Bulgur is particularly high in fibre, which we need for good digestive health. The protein in bulgur wheat supports tissue repair and growth in the body, while carbohydrates provide us with energy. 

Bulgur wheat is also a great source of magnesium and manganese. Magnesium is required for a number of different functions throughout the body, including the activation of numerous enzymes in the body, parathyroid hormone secretion and muscle and nerve function. Meanwhile, manganese is needed for bone formation and energy metabolism. 

Spinach is a fantastic source of folate and vitamin C. We need folate for the formation of healthy red blood cells, normal cell division and normal structure of the nervous system. Vitamin C is important for protecting cells against free radical damage and the synthesis of collagen. 

Spinach is also a fantastic source of Vitamin K, with just one spinach leaf containing half of your daily needs. We need Vitamin K for normal blood clotting and bone structure within the body.  

We are also using extra virgin olive oil which is a fantastic source of monounsaturated fats, vitamin E and antioxidants. Fat is made up of essential fatty acids which are required for a number of different function in the body, including the structure of our cells. Fat can also be used as a source of energy. Unsaturated fats (which includes monounsaturated and polyunsaturated fats) have a number of different health benefits, including improving blood cholesterol levels, easing inflammation and stabilising heart rhythms. 
Vitamin E acts as an antioxidant and helps protect the body’s cells from oxidative damage caused by free radicals.

The ingredients for bulgur salad, including caramelised onions, spinach, pine nuts, bulgur wheat, herbs and raisins, in a clear glass bowl.

Ingredients & Substitutions

Bulgur Wheat – bulgur wheat is made from dried, cracked wheat and has a delicate, nutty flavour. If you want to substitute bulgur wheat for something else you could use couscous, brown rice or quinoa. 

Shallots – add sweetness with just a hint of heat. We are cooking them down to develop that sweetness even more. Substitute shallots for a small yellow onion if needs be. 

Spices – I’ve opted for ground coriander, cinnamon and allspice for a warm, fragrant flavour. Other spices that would also work if you can’t get the above include cumin and nutmeg. 

Pine Nuts – I love pine nuts for their mild flavour and almost creamy texture. For this recipe, you could substitute pine nuts for toasted pistachios, chopped cashews or flaked almonds.

Raisins – The raisins add a burst of sweetness which compliments the fragrant spices well. You could substitute other dried fruits if you prefer, try dried cranberries, apricots or cherries. Or you can omit entirely if dried fruit in salads isn’t your thing!

Spinach – If you can’t get your hands on spinach, try substituting it for something like rocket or swiss chard. You could also use kale, but you may way to massage it first in a little oil and lemon to make it more tender. 
Herbs –  I’ve opted for a combination of parsley and mint. But you could just use parsley or just use mint. Fresh coriander would also work well.

An image of a spoonful of bulgur salad with spinach, raisins and pine nuts.

Frequently Asked Questions

What is bulgur wheat made from?

Bulgur wheat is a cereal grain made from dried, cracked wheat. It has been partially pre-cooked meaning it takes less time to cook.

Is bulgur wheat gluten-free?

Bulgur wheat is made from wheat and is therefore NOT gluten-free. 

Can you make this bulgur salad gluten-free?

To make this bulgur salad gluten-free substitute the bulgur wheat for a gluten-free grain like quinoa, brown rice or buckwheat.

How to store bulgur salad

Transfer the prepared bulgur salad to a Tupperware container and store it in the refrigerator for 3-4 days.

Can you freeze bulgur salad?

Because this bulgur salad contains lot’s of fresh ingredients it won’t do well being frozen and thawed, and is best eaten fresh. 

What to serve with bulgur salad?

This bulgur salad goes particularly well with lamb, chicken and fish if you wanted to serve it as a side dish to meat. But you could also serve it with grilled veggies, baked feta or as part of a meze.

A bowl of bulgur salad resting on a wooden tray. Next to the bulgur and spinach salad is a chopping board with a cut lemon on it and a small bowl of pine nuts.

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How to Make Bulgur Salad with Spinach, Pine Nuts and Raisins

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Bulgur Wheat Salad with Spinach, Pine Nuts & Raisins in a white bowl.

Bulgur Wheat Salad with Spinach, Pine Nuts & Raisins

  • Author: Elizabeth Chloe
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 servings
  • Category: Sides
  • Method: Boiling
  • Cuisine: Mediterranean
  • Diet: Vegan
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Description

Bulgur wheat, spinach, pine nuts and raisins are tossed with a fragrant caramelised shallot dressing to make this simple vegan side dish!

Ingredients

  • 150 grams bulgur wheat
  • 5 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 3/4 ground coriander
  • 1/2 cinnamon 
  • 1/4 teaspoon allspice
  • 3 tablespoons lemon juice
  • 4 tablespoons pine nuts
  • 4 tablespoons raisins
  • 100 grams spinach, chopped
  • 10 grams parsley and/or mint, finely chopped

Instructions

Process shots showing how to make bulgur salad with spinach

  1. Cook the bulgur wheat as per the packet instructions. Once cooked drain and set aside to cool a little.
  2. In a frying pan heat 2 tablespoons of the olive oil to a medium-low heat, then add the shallots and fry for 10 minutes until soft and golden.
  3. While the shallots are cooking toast the pine nuts in a separate frying pan for 1-2 minutes until they begin to turn golden brown.
  4. Once the shallots are soft and golden add the spices to the pan and fry for 30 seconds before transferring everything to a bowl. Leave to cool slightly  then add in the lemon juice and remaining olive oil. This is your dressing. 
  5. Add the spinach, herbs, pine nuts, cooked bulgur wheat and raisins to the bowl with the dressing and toss everything together. 
  6. Serve and enjoy!

Equipment

Keywords: bulgur salad, bulgur wheat salad, spinach salad, spinach pine nuts and raisins, vegan salad

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]]> https://elizabethchloe.com/bulgur-wheat-salad-with-spinach-pine-nuts-raisins/feed/ 0 Easy White Bean & Mushroom Stroganoff Recipe (Vegetarian) https://elizabethchloe.com/white-bean-mushroom-stroganoff/ https://elizabethchloe.com/white-bean-mushroom-stroganoff/#respond Tue, 09 Mar 2021 13:06:28 +0000 http://elizabethchloe.com/?p=2117 This white bean and mushroom stroganoff recipe is an easy weeknight dinner that’s full of nourishing ingredients! We’re using a combination of mushrooms (think portobello, shitake, oyster and button) and white beans to make this stroganoff both vegetarian AND healthy. The stroganoff sauce is a mixture of sour cream, dijon mustard, smoked paprika and a...

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The post Easy White Bean & Mushroom Stroganoff Recipe (Vegetarian) appeared first on Elizabeth Chloé.

]]> This white bean and mushroom stroganoff recipe is an easy weeknight dinner that’s full of nourishing ingredients! We’re using a combination of mushrooms (think portobello, shitake, oyster and button) and white beans to make this stroganoff both vegetarian AND healthy. The stroganoff sauce is a mixture of sour cream, dijon mustard, smoked paprika and a little brandy so it’s packed with lots of great flavours. Serve with rice or pasta to soak up all the sauce!

White bean and mushroom stroganoff served on tagliatelle in a white bowl.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

So I love a traditional stroganoff as much as the next gal. Tender strips of beef smothered in that creamy, mustardy stroganoff sauce – what’s not to love?! But sometimes it’s nice to change it up a little and I enjoy the challenge of turning a meat recipe into something a little more veggie friendly.

Enter stage right this white bean and mushroom stroganoff recipe! I could have just kept it to the mushrooms alone and it would have tasted sensational – mushrooms were MADE for stroganoff recipes – but the addition of white beans really takes this recipe to a whole new level! 

By using a mix of mushrooms like portobello, shitake, oyster and button we’ve got lots of great mushroomy flavour as well as an almost ‘meaty’ texture. While the white beans are soft, creamy and pack in a good dose of protein and fibre. The combination of beans and mushrooms together? DELICIOUS. The perfect combo for a vegetarian stroganoff recipe if I do say so myself.

And that stroganoff sauce! It’s a wonderfully creamy concoction of sour cream, cooked down brandy, vegetable stock, dijon mustard and smoked paprika. There’s a lot of strong flavours in there, and you’d be forgiven if you thought it sounded a bit much. But you’re rewarded with a next-level sauce that is creamy, tangy, rich and a little smoky. Smother it over those mushrooms and beans as well as a generous helping of carbs like rice or pasta (an essential component to mop up every last bit of sauce) and you’re onto a winner. 

Before I start any recipe I like to do a little research. I’d always just assumed that stroganoff recipes (vegetarian or otherwise) had smoked paprika in. But alas, I was wrong! The first known stroganoff recipe contained nothing more than beef, stock, mustard and sour cream. No paprika whatsoever, never mind all those mushrooms, onions, garlic and brandy! People will argue on the internet as to whether smoked paprika should be included or not. I love the smokiness it adds to this mushroom stroganoff, but if you’re not a paprika-y kind of person, leave that ish out.

When you’re dishing up this white bean and mushroom stroganoff any kind of carbohydrate will compliment it. I personally love little roast potatoes with sea salt (who doesn’t though, really?) but rice, pasta (specifically something like tagliatelle) or mashed potatoes work like a dream. Anything that will soak up those last drips of stroganoff sauce 😋

White bean and mushroom stroganoff served on tagliatelle in a white bowl with a gold fork in the bowl. To the left is a few uncooked mushrooms.

Nutrition

It is the beans and mushrooms that pack lots of nutrition into this vegetarian stroganoff recipe. The beans in particular provide both protein, needed for growth and tissue repair, and fibre, which is required for a healthy digestive system. The beans also provide us with zinc, a mineral that is needed for a wide range of reactions that occur in the human body. In particular, it helps metabolise energy from carbohydrates, fats and proteins. 

The mushrooms also contain some fibre, protein and zinc, but they also provide us with niacin, riboflavin and thiamin. Niacin, riboflavin and thiamin are all B vitamins that are involved in the release of energy from the foods we eat. 

A special mention also goes out to the parsley in this recipe, which provides us with a huge dose of vitamin K. Vitamin K is essential for blood clotting and bone structure, and is found in lots of green leafy veg. 

A close up photo of whitebean and mushroom stroganoff served with tagliatelle pasta in a white bowl.

Ingredients and Substitutions

Mushrooms – in this recipe I’ve used a mix of portobello, oyster, button and shitake mushrooms, for a different range of flavours and textures. It’s up to you what you want to use and what is available to you! Portobello mushrooms are particularly good as they have a nice meaty texture while button mushrooms are milder in flavour. You could also use trumpet mushrooms, chanterelles or enoki. 

Onion & garlic – The onions and garlic are essential for adding depth of flavour to the sauce. I use white onion, but you could substitute for red onion, shallots or even a leek if you needed to.

Parsley – We add the stalks of the parsley in with the garlic to impart extra flavour to the sauce, while the leaves are added at the end to add a fresh, earthy flavour that contrasts with the rich, creamy sauce. If you can’t get fresh parsley, you could substitute it with 1 teaspoon of dried parsley, just add it in with the stock and mustard. 

White beans – butterbeans, white kidney beans or cannellini beans all have a creamy texture and mild flavour that works well in this dish. Realistically, you can use whichever type of beans you can get your hands on, they will just add a slightly different flavour. I’ve opted for tinned beans, but if you want to use dried, you will have to soak and cook them separately first. 

Brandy – The brandy adds depth of flavour to the sauce, but, because we have flambed it, it doesn’t taste alcohol-y. If you don’t have brandy you could substitute whisky, or you can omit it altogether. 

Stock – I used vegetable stock, but you could also use chicken if you’re not vegetarian. 

Dijon mustard – substitute for wholegrain, which will give you a similar flavour to dijon, or English mustard, for something a little fierier.

Sour cream  – if you can’t get ahold of sour cream substitute for creme fraiche.

Smoked paprika – this is optional and not found in more traditional versions of stroganoff!

 

White bean and mushroom stroganoff served on tagliatelle in a white bowl with a gold fork in the bowl. Surrounding the bowl is fresh parsley, uncooked mushrooms, a glass of water and a second bowl of stroganoff.

White Bean and Mushroom Stroganoff FAQ

How to store leftover stroganoff:

Once cooked, allow any leftovers to come to room temperature for no more than two hours. Transfer leftovers into Tupperware containers and store in the refrigerator for 2-3 days.

Can you freeze stroganoff?

To freeze stroganoff follow the storage instructions above. Then transfer your containers to the freezer. Use within three months.

To defrost your stroganoff transfer your containers from the freezer to the refrigerator and leave to thaw for up to 24 hours. Alternatively, you can use the defrost setting on your microwave to defrost the stroganoff.

How to reheat leftover stroganoff:

Add your leftover mushroom stroganoff to a saucepan and heat gently until hot all the way through. If you heat the stroganoff too quickly to a high heat you risk the sour cream splitting, so take your time.

What to serve with mushroom stroganoff?

Carbs glorious carbs! Stroganoff is often served with pasta, such as tagliatelle. Rice is also a common accompaniment and potatoes, sauteed, roasted or mashed, work perfectly too! A few steamed greens such as broccoli, kale or spinach are also great sides to mushroom stroganoff.

White bean and mushroom stroganoff served on tagliatelle in a white bowl. In the foreground is a fresh mushroom and in the background is a second bowl of stroganoff.

Watch the Video

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How to Make White Bean and Mushroom Stroganoff Recipe

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White bean and mushroom stroganoff served on tagliatelle with chopped parsley sprinkled on top in a white bowl.

Easy White Bean & Mushroom Stroganoff Recipe

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Frying
  • Cuisine: Russian
  • Diet: Vegetarian
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Description

This Stroganoff recipe replaces beef with mushrooms and white beans to create a vegetarian version of the classic! With the addition of sour cream, mustard, brandy, smoked paprika and parsley it is full of flavour not to mention a perfect weeknight dinner!

Ingredients

  • 400 grams mixed mushrooms, sliced into bitesize pieces (I use a combination of portobello, oyster, button and shitake)
  • 1 tablespoon oil
  • 1 white onion, sliced
  • 2 cloves garlic, minced
  • 10 grams parsley, stalks and leaves separated and finely chopped
  • 1 tin white beans, liquid drained
  • 60 millilitres brandy
  • 250 millilitres vegetable stock
  • 1–2 teaspoons dijon mustard
  • 4 tablespoons sour cream
  • 1/4 teaspoon smoked paprika (optional)
  • Salt & pepper to taste

Instructions

Process shots demonstrating how to make white bean and mushroom stroganoff.

  1. Heat a casserole pot or large frying pan to a medium heat. Add the mushrooms to the pan and dry-fry them for 4-5 minutes until they begin to brown. You may need to do this in batches. 
  2. Add the oil to the pan and then add the onion. Fry for another 5 minutes until the onion begins to soften, then add in the garlic and parsley stalks and cook for 1-2 minutes. 
  3. Next, add the beans and the brandy to the pan. Let the brandy heat up then flambe the liquor (see notes).
  4. To the pan, add the vegetable stock and the dijon mustard. Stir everything to combine then leave to simmer for 10 minutes until the liquid has reduced by about half. 
  5. Turn off the heat and stir in the sour cream (to avoid it splitting!) and smoked paprika. Taste and add salt and pepper as desired. If the sour cream has cooled the dish too much, pop the pan over a low-heat for a few minutes until your desired temperature has been reached. Stir in the parsley leaves then serve alongside pasta, rice or potatoes. Enjoy!

Equipment

Notes

To flambe: 

  • Pour your liquor into the pan and allow it to heat up.
  • Light a long match or wooden skewer.
  • Step back and bring the flame close to the liqor until it sets alight. 
  • The flames should die down after around 30 seconds. 

Safety when flambeing:

  • Make sure you stand back! No one wants to lose an eyebrow. 
  • Don’t add any extra alcohol to the pan while the flame is still going. 
  • Make sure you have a lot of clear space around the pan so nothing else can catch alight. 
  • Have a lid, fire blanket or extinguisher handy incase you need to smother the flames. 

Keywords: Stroganoff, Mushroom Stroganoff, Bean Stroganoff, Vegetarian Stroganoff, Vegetarian Dinner

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]]> https://elizabethchloe.com/white-bean-mushroom-stroganoff/feed/ 0 Easy Crustless Quiche with Spinach & Feta https://elizabethchloe.com/crustless-quiche-with-spinach-and-feta/ https://elizabethchloe.com/crustless-quiche-with-spinach-and-feta/#comments Fri, 05 Mar 2021 18:42:41 +0000 http://elizabethchloe.com/?p=3089 Perfect for breakfast, lunch or dinner this spinach and feta quiche is a quick and easy vegetarian recipe that even meat-eaters will love! This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic, and topped with pine nuts for extra crunch. Because we’ve made this spinach quiche without the crust, it’s low-carb...

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The post Easy Crustless Quiche with Spinach & Feta appeared first on Elizabeth Chloé.

]]> Perfect for breakfast, lunch or dinner this spinach and feta quiche is a quick and easy vegetarian recipe that even meat-eaters will love! This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic, and topped with pine nuts for extra crunch. Because we’ve made this spinach quiche without the crust, it’s low-carb and also quicker and easier to make!

Spinach and feta quiche in a white enamel pie dish, topped with pine nuts, next to a bowl of salad leaves and a carton of eggs.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

One hint of Spring and I’m already planning what recipes to make that can be packed up into a picnic or eaten al fresco. And what recipe is better suited to such an endeavour than quiche? Eat it hot or cold. Perfect cut into portions. And filled with whatever ingredients you fancy. It’s like quiche was made for Springtime. 

Coming into season in March is one of my favourite ingredients, spinach! And what better way to utilise it that to make a spinach quiche, filled with salty feta, crunchy pine nuts, a little onion and garlic for added flavour and, of course, that delicate, creamy egg custard filling. 

To flavour this spinach and feta quiche, I opted for a little lemon zest and nutmeg. The lemon zest adds a delicate, citrusy flavour that balances out the saltiness of the feta and the richness of the cream, while the nutmeg enhances the flavours of the eggs and cream. Simple, but DELICIOUS.

This quiche is also CRUSTLESS. That means no messing around blind baking your pastry. Of course, if you wanted a crust, please be my guest! But by taking away the crust we are saving on time and energy. The lack of crust also makes this quiche lower in carbohydrates, so if you’re following a low-carb diet this recipe is definitely one to add to your repertoire! 

Easy crustless quiche with spinach and feta is the perfect vegetarian offering for picnics, BBQ’s and lunchboxes alike. It’s so delicious you’ll find yourself eating it from the pan before it’s even cooled, you’ll lose a layer of skin from the roof of your mouth, and you won’t even mind, I promise you.

A slice of crustless quiche on a white plate served with a green salad. In the background is the dish in which the quiche was cooked and a carton of eggs.

Nutrition

The spinach, eggs and feta in this recipe are providing the majority of the nutrition. 

Both the eggs and the feta are great sources of riboflavin and vitamin B12. Riboflavin helps us release energy from the food we eat and is needed for the structure and function of our mucous membranes. 

Vitamin B12, which is only found in animal products, is essential for the normal function of the nervous system and the formation of red blood cells. 

Eggs and feta are also good sources of protein, an essential macronutrient needed for growth and tissue repair in the body. 

Eggs are also a fantastic source of choline. Choline is a nutrient required for a number of different processes in the body, including the structure of our cells, fat transport and metabolism, DNA synthesis and maintaining a healthy nervous system. 

The spinach found in the recipe provides us with a huge amount of vitamin K, which is essential for normal blood clotting and bone structure. Spinach is also a good source of vitamin A is required to ensure the skin and mucous membranes found throughout the body form normally. 

Spinach also delivers us with the nutrient folate, which works with vitamin B12 to form healthy red blood cells. It is also essential for normal cell division and the normal structure of the nervous system.

Spinach quiche with feta in a white enamel pie dish. A slice of the quiche has been removed.

Ingredients and Substitutions

Onion & garlic – both provide great base flavours to the quiche. If you don’t have onions or can’t eat them, try substituting for leeks or shallots. I’ve opted for brown onions but you could also use red.

Spinach – if you’re looking for a spinach substitute, swiss chard is probably your best bet in terms of texture and flavour. You could also use frozen spinach (use approximately 150 grams of frozen for 200 grams of fresh) but whatever you do make sure you squeeze out excess liquid once it’s cooked. If you don’t you’ll be left with a watery quiche. 

Eggs – Try and use nice, large eggs from free-range hens. If you’ve only got small eggs, you might want to add in an extra one to make sure you’ve got a good egg to cream ratio.

Single Cream – I chose to use single cream (known as light cream across the pond) to add richness while also reducing the fat content slightly. If you want a richer, creamier quiche filling go for double (heavy) cream. If you really want to reduce the fat content even more use milk. 

Lemon zest – the lemon zest adds a delicate, citrusy flavour to the quiche that balances out the saltiness from the feta and the richness from the cream, without being overpowering. Don’t have it? Feel free to leave it out.

Feta Cheese – both creamy and salty, feta really adds tonnes of flavour to this vegetarian quiche. If you can’t get your hands on feta you could substitute ricotta for a similar creamy texture. Or cheddar, for something a bit different entirely. 

Pine nuts – the addition of pine nuts adds a delicate nutty flavour while also adding a little crunch. Substitute for chopped cashews if you can’t eat pine nuts, or omit them completely.

Spinach and feta quiche in a white enamel pie dish, topped with pine nuts, next to a bowl of salad leaves and a carton of eggs.

Frequently Asked Questions

How to store leftover quiche:

Leave the spinach and feta quiche to cool to room temperature for no longer than 2 hours. Once cooled, if still in its baking pan, cover with cling-film and store in the refrigerator. If the quiche has been sliced into portions either wrap each individual portion in cling-film, store it in plastic food bags or store it in Tupperware containers. Eat within 3-4 days.

Can you freeze quiche?

Yup! To freeze leftover quiche follow the storage instructions as above and store in the freezer for up to 3 months. For best results, do not thaw the quiche before reheating, instead, pop it straight into the oven from frozen.

How to reheat quiche:

Preheat your oven to 180ºC. Place your leftover quiche on a baking tray and cook for 15-20 minutes until warmed through. Make sure food is piping hot before serving. 

How to reheat frozen quiche:

Follow the instructions as above, but instead cook for approximately 30-35 minutes until the quiche is piping hot all the way through.

What to serve with quiche:

Quiche works particularly well with just a simple green salad. You could also add a side of boiled potatoes to bulk it out a little more. Steamed greens such as broccoli or green beans are another great side.

A slice of crustless spinach quiche on a plate served with salad. Next to the quiche is a gold fork.

Recipes you may also like…

Watch the Video

How to Make Easy Crustless Quiche with Spinach and Feta

Let me know what you think of this recipe by leaving a rating and a comment!

You can also follow over on Pinterest and Instagram. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.

For a weekly update of new recipes and blog posts, you can subscribe to the mailing list here!

Print
A slice of crustless quiche on a white plate served with a green salad.

Easy Crustless Quiche with Spinach & Feta

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Lunch
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic as well as a little lemon zest and nutmeg for added flavour. Plus it’s topped with pine nuts for extra crunch! 

Ingredients

  • 2 tablespoons oil or butter
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 200 grams spinach
  • 3 eggs
  • 300 millilitres single cream
  • 1 teaspoon lemon zest
  • Pinch of nutmeg
  • Pinch salt 
  • Pinch pepper
  • 150 grams feta cheese, crumbled
  • 25 grams pine nuts

Instructions

Process shots showing how to make crustless quiche.

Preheat your oven to 180 degrees centigrade.

  1. In a frying pan heat 1 tablespoon of oil or butter on a medium-low heat. Add the onion and gently fry for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for a further minute. Then remove from the heat and leave to cool. 
  2. In a second pan heat the remaining oil or butter to a medium heat, then sauté the spinach for 2 minutes until wilted. Remove from the heat and leave to cool. Once cooled use your hands to squeeze out any excess liquid. 
  3. In a bowl whisk together the eggs, cream, nutmeg, salt and pepper until completely combined. 
  4. Grease your pie dish with oil or butter. Then layer the onions, spinach and feta into the dish, leaving a third of the feta to sprinkle on top. 
  5. Pour the egg mixture over the spinach and onions. Then sprinkle the remaining crumbled feta on top followed by the pine nuts. 
  6. Bake in the oven for 30-40 minutes until the egg has completely set. If it appears to be burning, cover it with tin foil. The quiche is done when it is no longer wobbly in the centre. Leave to cool slightly then you can either serve straight from the dish or transfer to a plate. Eat hot or cold. 

Equipment

Keywords: crustless quiche, vegetarian quiche, spinach quiche, spinach and feta quiche, quiche with spinach and feta

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]]> https://elizabethchloe.com/crustless-quiche-with-spinach-and-feta/feed/ 2 Pan-Fried Sea Bass with Chorizo and Lentils https://elizabethchloe.com/crispy-sea-bass-with-chorizo-and-lentils/ https://elizabethchloe.com/crispy-sea-bass-with-chorizo-and-lentils/#comments Tue, 02 Mar 2021 09:47:22 +0000 http://elizabethchloe.com/?p=58 Pan-fried sea bass pairs perfectly with this smoky chorizo and puy lentil side dish. Spinach, parsley and lemon juice are stirred into the lentils to give a wonderfully fresh flavour. The sea bass is pan-fried to produce wonderfully crispy skin that will keep you coming back for more! By this point, you might be beginning...

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The post Pan-Fried Sea Bass with Chorizo and Lentils appeared first on Elizabeth Chloé.

]]> Pan-fried sea bass pairs perfectly with this smoky chorizo and puy lentil side dish. Spinach, parsley and lemon juice are stirred into the lentils to give a wonderfully fresh flavour. The sea bass is pan-fried to produce wonderfully crispy skin that will keep you coming back for more!

Sea Bass served with lentil and chorizo stew, a green salad and lemon wedge, on a white plate with a gold fork. Next to the plate is a glass of water and another plate of sea bass with chorizo & lentils.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

By this point, you might be beginning to realise I love chorizo. It packs in so much flavour and this recipe is no exception. In this recipe, chorizo is served alongside puy lentils, spinach, parsley and lemon, all of which lifts the savoury flavours of the chorizo. Served on top is a perfectly cooked fillet of pan-fried sea bass. This is such a flavourful and simple recipe, you’ve got to add it to your weeknight dinner rotation!

Funnily enough, this recipe is a recreation of something I ate in a restaurant years and years (and years and years) ago. I have a vague recollection of going to the Cotswolds for a day with my mum and my auntie. We wandered around, drank tea and went for lunch at a lovely restaurant whose name I could not tell you for love nor money.

In amongst all those hazy memories, I can remember eating a dish of cod with lentils and chorizo. There was definitely more to it than that. A lot more. But those were the ingredients that stuck with me. All these years on (I’m talking like 10 years) that meal has stuck with me and this pan-fried sea bass recipe is my little homage to it.

Chorizo & Lentil stew in a cast iron pan.

Sea Bass with Lentils and Chorizo Nutrition

Protein is the key macronutrient in this recipe, with the sea bass, chorizo and puy lentils all providing us with this essential macronutrient. We need protein for muscle growth and tissue repair, as well as a host of other functions in the body. 

It is the lentils in this recipe that really pack a nutritional punch. They are a great source of plant protein and dietary fibre, which is essential for a healthy gut and good digestion. 

Puy lentils are a fantastic source of iron, a mineral essential for the production of haemoglobin – the protein which transports oxygen in our blood. They also provide a good dose of folate which is required for the formation of healthy red blood cells and can reduce the risk of neural defects in unborn babies. 

Sea bass is a great source of vitamin B6; a micronutrient needed for the metabolism of protein and carbohydrates as well as the production of red blood cells. Sea bass also provides us with phosphorus, a micronutrient needed for healthy teeth and bones and the release of energy from food. 

Both the spinach and parsley are abundant in the micronutrient vitamin K which is required for normal blood clotting and wound healing. 

We’re also getting a little vitamin C in the recipe from the addition of lemon juice. Vitamin C has antioxidant properties which help keep cells healthy. It is also involved in the synthesis of collagen which is required for healthy skin, cartilage and bones.
Chorizo is a great source of protein and B vitamins, but can also be quite high in sodium. Make sure to taste this recipe before adding any salt as you might not need to.

An overhead shot of pan-fried sea bass sitting on a bed of chorizo & lentils, served with a green salad and a wedge of lemon.

Sea Bass with Lentils and Chorizo Ingredients

Chorizo – chorizo provides lots of smokey, savoury flavour in this recipe. It’s up to you whether you use the milder version or opt for the picante (spicy) chorizo. If you can’t get ahold of chorizo, a little smoked bacon would be delicious. Alternatively, if you would like to keep the recipe meat-free, add a little smoked paprika and garlic powder to echo the flavours of chorizo.

Puy lentils – I’ve used my favourite Merchant Gourmet Puy Lentils in this recipe, purely for ease and because they taste delicious. You could also use tinned lentils. If you can only get your hands on dried lentils you will need to cook them before adding them to the recipe. If you can’t get put lentils, green or brown lentils would also work well.

Stock – Chicken or vegetable stock work great in this recipe. Alternatively, a little water would be fine if that’s all you have. 

Sea bass – In order to make the best pan-friend sea bass, having the skin on is essential. Even if you don’t eat the skin, it provides a protective barrier in the pan to keep the fish flakey and moist. You could substitute sea bass for cod fillet.

Spinach – Either fresh or frozen spinach works, depending on what you have to hand. You could substitute the spinach for any green leafy vegetable that you can get your hands on. Kale would work particularly well, as would swiss chard.
Parsley – Use curly or flat-leaf parsley depending on what you can get your hands on. I wouldn’t use the dried version as I find it doesn’t really provide the same flavour.

Two fillets of sea bass in a frying pan, skin side up, with crispy, golden brown skin.

How to Cook Sea Bass Fillets

Time needed: 8 minutes.

Sea bass fillets can be roasted, poached or steamed, but my favourite way to cook them is to pan-fry with a little oil. This way you can get wonderfully crispy skin, which adds both flavour and texture.

The secret to making crispy is pretty simple. You need a hot (ideally non-stick) pan, a little salt and oil and some patience.

  1. Pre-heat your pan with a little oil. Make sure the skin is dry; use a paper towel to absorb any excess moisture.

  2. Sprinkle some salt on the skin and place the fillet skin side down into your hot pan – you want to hear it sizzle. Then wait! Most of the cooking should happen while the fish is skin-side down.

  3. When the edges of the fish flesh begin to turn opaque you know it is nearly time to flip the fish over. But first, check the skin to make sure it is crispy by using a fish slice to lift up an edge of the fillet. The skin should be golden in colour. Leave the sea bass for a few more minutes if it is not crispy enough.

  4. When the skin is crisped to your liking, simply flip the sea bass fillet and cook it flesh side down for a further minute. Then you’re done!

Ta dahh! Soft, flakey fish with amazingly crispy skin. This also works well with other fish like salmon, trout and cod.

Pan-fried sea bass sitting on a bed of chorizo & lentils, served with a green salad and a wedge of lemon. Next to the plate is a cast iron pan with more of the chorizo & lentil stew in.

Pan-Fried Sea Bass with Chorizo and Lentils FAQ

How to store Pan-Fried Sea Bass with Chorizo and Lentils:

Leave everything to cool at room temperature for no more than 2 hours. Transfer the food to an air-tight Tupperware container and store in the fridge. Eat within 2-3 days.

How to reheat Pan-Fried Sea Bass with Chorizo and Lentils:

Transfer the food to a microwave-safe container and heat in the microwave for 2-3 minutes, stirring halfway through. Ensure the food is piping hot all the way through before serving, microwaving for a few minutes more if it is not. Cooking times will vary depending on the power of your microwave.

Does sea bass have bones in it?

Usually, if you buy filleted sea bass from the supermarket you’re unlikely to find bones in it, although this can never be 100% guaranteed. 

Are Puy lentils the same as green lentils?

Puy lentils are a type of green lentil that is grown in the region of Le Puy in France. They are known for their excellent flavour and texture, which makes them a little more expensive. Substitute puy lentils for green lentils if you can’t get ahold of them. Brown lentils also work as a substitute too.

Watch the Video

Why you should make this for dinner:

  • IT TASTES SO GOOD! Smoky, fresh, zesty, savoury goodness.
  • It’s ready in just 30 minutes!
  • Less than 10 ingredients!
  • This recipe provides you with a great source of protein as well as lots of important micronutrients.
  • You just need two pans – minimal washing up!

If you love this recipe you might also enjoy…

Pan-Fried Sea Bass with Chorizo and Lentils Recipe

Let me know what you think of this recipe by leaving a rating and a comment!

You can also follow over on Pinterest and Instagram. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.

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Pan-fried sea bass sitting on a bed of chorizo & lentils, served with a green salad and a wedge of lemon.

Crispy Sea Bass with Chorizo Lentils

★★★★★ 5 from 4 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Frying
  • Cuisine: Fusion
Print Recipe

Description

Crispy pan-fried sea bass goes perfectly with these puy lentils, flavoured with chorizo, spinach, parsley and lemon. Quick, simple and super tasty!

Ingredients

  • 2 tbsp olive oil
  • 100g chorizo, diced
  • 1 sachet of Merchant Gourmet Puy Lentils
  • 250mls vegetable or chicken stock
  • 2 sea bass fillets, skin on
  • Salt & pepper
  • 50g spinach, finely chopped
  • 1 handful  parsley, finely chopped
  • Juice of 1 lemon

Instructions

Process Shots showing how to make pan-fried sea bass with chorizo and lentils.

  1. Heat a frying pan over a medium heat with 1 tablespoon of the olive oil. Fry the chorizo for 3-5 minutes until crispy.
  2. Add the lentils and stock and cook for 8-10 minutes until the liquid has reduced.
  3. Heat a second frying pan over a medium-high heat with the remaining oil. Whilst the pan is heating up, season the sea bass fillets with salt and pepper. Place the sea bass fillets, skin side down, into the pan and cook for 4-5 minutes until the skin is crispy and the flesh begins to cook.
  4. Turn the heat down to medium-low before turning the fish over to cook for a further 1-2 minutes. It is done when the flesh is completely opaque.
  5. Once the liquid has reduced stir the spinach, parsley and lemon juice into the lentils. Cook for a further minute until the spinach has wilted.
  6. Serve up the lentils with the sea bass fillets on top. Enjoy!

Equipment

Keywords: Crispy Fish, Healthy Seafood Recipes, Sea Bass Recipes, Lentil Recipes

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]]> https://elizabethchloe.com/crispy-sea-bass-with-chorizo-and-lentils/feed/ 12 Pearl Barley Risotto with Spring Vegetables https://elizabethchloe.com/pearl-barley-risotto-with-spring-vegetables/ https://elizabethchloe.com/pearl-barley-risotto-with-spring-vegetables/#comments Tue, 09 Feb 2021 13:45:59 +0000 http://elizabethchloe.com/?p=1999 This vegetarian pearl barley risotto recipe is perfect for Spring! Filled with seasonal vegetables, including asparagus, spring greens and peas, and then flavored with a little white wine, parmesan and chives, this risotto recipe is full of flavour! Pearl barley risotto is a great alternative to traditional risotto that is wonderfully light while being highly...

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The post Pearl Barley Risotto with Spring Vegetables appeared first on Elizabeth Chloé.

]]> This vegetarian pearl barley risotto recipe is perfect for Spring! Filled with seasonal vegetables, including asparagus, spring greens and peas, and then flavored with a little white wine, parmesan and chives, this risotto recipe is full of flavour! Pearl barley risotto is a great alternative to traditional risotto that is wonderfully light while being highly nutritious.

Pearl Barley Risotto with Spring Vegetables in a white earthenware bowl with a sprinkle of grated parmesan and chopped chives on top.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Ever since I made my Winter Vegetable Soup with Barley and Parmesan in January I’ve been thinking of ways I can incorporate more pearl barley recipes into my life. This wonderfully nutty and nutritious little grain is full of flavour and nutritious good stuff; it’s worth trying to eat it a little more regularly.

Pearl barley is a fantastic source of fibre and protein. This means the body digests it slowly and keeps you feeling fuller for longer! Plus its nutty flavour and slightly chewy texture make it a welcome change from the typical rice and quinoa grains we so often see in our meals these days.

On top of all of that SPRING IS OFFICIALLY HERE! And with it comes an abundance of fresh green veggies to celebrate the warmth and sunshine. To me, nothing screams Spring like asparagus. In this risotto recipe, the asparagus is added towards the end of cooking, giving it an al dente texture and retaining its delicate flavour. Mixed with some leafy spring greens and peas this pearl barley risotto is fresh and vibrant and perfect for the warmer weather!

An overhead shot of a bowl of pearl barley risotto on a wooden tray with a pink napkin and gold fork. Alongside the bowl is a glass of white wine and the casserole pot that the risotto was made in.

Nutritional Information

While pearl barley is not quite as healthy as hulled barley due to the fibre containing bran being removed during processing, pearl barley still packs in lots of nutrition. It still provides us with some fibre, which is important for a healthy gut, as well as iron and thiamine. We need iron for the production of haemoglobin in our blood cells, while thiamine is required for releasing energy from the carbohydrates in our diet. 

Peas are another ingredient in this recipe that are a good source of thiamine. Peas also provide us with vitamin C, a vitamin with antioxidant properties that is required for the production of collagen in the body. 

Spring greens are an excellent source of vitamin K, a micronutrient essential for normal blood clotting. They also contain vitamin C and iron.
The asparagus provides is with a range of nutrients, notably folate and vitamin K. Folate is required, along with vitamin B12, for the production of red blood cells. It is also needed for normal cell division and structure of the nervous system. Vitamin K is essential for normal blood clotting.

The Ingredients

Parmesan – Use fresh parmesan that hasn’t been pre-grated for the best flavour. You could also use grana padano for a similar flavour. If you want to keep this recipe vegan, omit the parmesan or add in nutritional yeast to taste. 

Chives – Chives compliment the flavours of the leeks well in this recipe. If you can’t get chives you can omit them. 

Pearl Barley – Pearl barley is the star ingredient in this recipe! It provides a delicate nutty flavour and has a somewhat chewy texture. I have used the pearled variety, but you could use hulled/pot barley instead. If you do, you will need to soak the pot barley overnight and it may take a little longer to cook. 

Leek – Leeks add a wonderfully delicate flavour to the base of this pearled barley risotto. You could substitute for one white onion if you can’t get leeks.

Asparagus – I’ve used standard green asparagus in this recipe, but the purple or white varieties would also work. While there’s nothing else quite like asparagus out there, if you were looking for a substitute for asparagus, try tender stem broccoli or green beans. 

Peas – I always have a bag of frozen peas in the freezer, but fresh peas work just as well. If you don’t have peas, edamame beans would also work!

Spring greens – Substitutes for spring greens would include cabbage or kale. Collard greens would also work if you are in the US.
White wine – You definitely don’t have to use wine if you don’t want to or you don’t have any. Wine adds depth of flavour, but this barley risotto still tastes delicious without it.

A close up shot of pearl barley risotto on a gold fork with an asparagus tip.

Frequently Asked Questions

Is pearl barley gluten-free?

Pearl barley contains gluten, therefore it is not appropriate for people with coeliac disease.

How to store pearl barley risotto:

Allow the pearl barley risotto to cool to room temperature for no longer than two hours.
Transfer the risotto to an air-tight Tupperware container and store in the fridge for 3-4 days.


How to reheat pearl barley risotto:

Transfer the pearl barley risotto to a saucepan or casserole pot with a few tablespoons of water. Heat on a medium heat for approximately 5 minutes, stirring regularly, until the risotto is piping hot all the way through.

Alternatively, you could reheat the pearl barley risotto using a microwave. Microwave for approximately 3 minutes, stirring halfway through, until the risotto is piping hot. Cooking time will vary depending on the power of your microwave.

How to freeze pearl barley risotto:

Once the risotto has cooled to room temperature, transfer it to a freezer-safe container, where it can be stored for up to three months.

To defrost, transfer the container from the freezer to the fridge and leave it to thaw – this can take up to 24 hours. Alternatively, you can use the defrost setting on your microwave.

What to serve with pearl barley risotto?

This pearl barley risotto is substantial enough on its own. However, you could pair it with a protein of your choice, such as roasted chicken, salmon or cod. Otherwise, a simple green salad would also work!

What is the difference between pot barley and pearl barley?

Pot barley has been processed only so the outer husk is removed, but the bran layer remains intact. Pearl barley has been processed further to remove the bran layer. Pot barley is more nutritious due to having an intact bran layer, but requires soaking and takes longer to cook. While pearl barley is less nutritious but quicker to cook.

Do you need to soak pearl barley before cooking?

You don’t need to soak pearl barley before cooking. However, if you were using pot barley you should soak it overnight.

Pearl Barley Risotto in a white bowl that sits on top of a wooden tray with a pink napkin and gold fork. Alongside the bowl is the casserole pot that the risotto was made in.

Watch the Video

If you like this recipe you might also like…

How to Make Pearl Barley Risotto with Spring Vegetables

Let me know what you think of this recipe by leaving a rating and a comment!

You can also follow over on Pinterest and Instagram. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.

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Pearl Barley Risotto with Spring Vegetables in a white earthenware bowl with a sprinkle of grated parmesan and chopped chives on top.

Pearl Barley Risotto with Spring Vegetables

★★★★★ 5 from 3 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Simmering
  • Cuisine: British
Print Recipe

Description

This simple pearl barley risotto is full of fresh Spring vegetables and flavours! It is easy to throw together and doesn’t require a lot of elbow grease, plus is lighter than the rice version – what’s not to love!

Ingredients

  • A knob of  butter or 2 tablespoons of oil
  • 1 large leek, sliced
  • 200 grams (1 cup) pearl barley, dried
  • 125 millilitres (1/2 cup) white wine
  • 1.25 litres (5 cups) vegetable stock
  • 100 grams asparagus, cut into quarters
  • 150 grams peas, fresh or frozen
  • 100 grams spring greens
  • 20 grams (1/2 cup) parmesan cheese, grated
  • 3 tablespoons chives, chopped
  • 2 tablespoons lemon juice
  • Salt & pepper to taste

Instructions

Process shots demonstrating how to make pearl barley risotto

  1. In a casserole pot heat the butter or oil over medium heat. Saute the sliced leeks for 5 minutes until they have softened. 
  2. Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for around 5 minutes, until the liquid has reduced and the alcohol has cooked out. 
  3. Add the vegetable stock to the pot. Stir everything to combine and leave to simmer for 35-40 minutes, stirring occasionally until the pearl barley is tender and most of the liquid has been absorbed. If the mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If the mixture is too wet, cook for a few more minutes until more of the liquid has evaporated. 
  4. Stir the asparagus, peas and spring greens into the risotto and cook for 3-4 minutes until the asparagus is just tender.
  5. Add the parmesan, lemon juice and chives. Stir to combine then taste. Add salt and pepper as required. Serve in bowls with grated parmesan and a sprinkle of chopped chives. Enjoy! 

Equipment

Keywords: Risotto, Pearl Barley Risotto, Pearl Barley Recipe, Barley Risotto, Spring Vegetable Risotto, Asparagus Risotto

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]]> https://elizabethchloe.com/pearl-barley-risotto-with-spring-vegetables/feed/ 9 Tagliatelle Pasta with Broccoli and Bacon https://elizabethchloe.com/tagliatelle-pasta-with-broccoli/ https://elizabethchloe.com/tagliatelle-pasta-with-broccoli/#comments Wed, 03 Feb 2021 15:22:38 +0000 http://elizabethchloe.com/?p=2990 This delicious tagliatelle pasta with broccoli and bacon recipe can be on the table in just 20 minutes! Tagliatelle pasta is tossed with crispy bacon, tender stem broccoli and lots of garlic, chilli and parsley. The combination of a little pasta water and parmesan cheese creates a glossy sauce that clings to everything it touches....

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The post Tagliatelle Pasta with Broccoli and Bacon appeared first on Elizabeth Chloé.

]]> This delicious tagliatelle pasta with broccoli and bacon recipe can be on the table in just 20 minutes! Tagliatelle pasta is tossed with crispy bacon, tender stem broccoli and lots of garlic, chilli and parsley. The combination of a little pasta water and parmesan cheese creates a glossy sauce that clings to everything it touches. Top everything with some toasted pine nuts for extra crunch and we’re done! It couldn’t be easier!

A bowl of tagliatelle pasta with broccoli and bacon, garnished with chopped parsley and toasted pine nuts. Behind the bowl is a cast iron skillet filled with more broccoli and bacon tagliatelle.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Hi, hello, let me introduce you to your new favourite 20 minute, weeknight dinner recipe:

* drum roll *

Tagliatelle pasta with broccoli and bacon!

Yup, in just 20 minutes you can have this cheesy, garlicky pasta number in front of you. What more do you need after a hard day of zoom meetings and constantly checking that your microphone is off as you mutter under your breath that this could have been an email?

Crispy smoked bacon, LOTS of garlic and dried chilli create a delicious flavour base that is tossed through tagliatelle pasta and tender stem broccoli. To make the sauce we’re simply making the most of that starchy pasta water and combining it with lots of freshly grated parmesan cheese, as well as a good pinch of pepper and a handful of parsley to get a glossy, saucy situation that clings to every last bit of pasta and broccoli. 

The result is a creamy, little bit spicy, little bit smokey, a lot garlicky broccoli pasta recipe that I may have made almost every day for the last two weeks. 

IT’S JUST THAT GOOD AND EASY.

Tagliatelle Pasta with Broccoli and Bacon in a cast iron skillet.

Nutritional Information

Broccoli really is the star ingredient in this recipe. Not only does it gives us a dose of fibre but broccoli is also a great source of vitamin C, vitamin K and folate. Vitamin C is needed to keep cells healthy and helps protect them from free radical damage, thanks to its antioxidant properties. It also needed for healthy skin, cartilage and bone due to its involvement in the synthesis of collagen.

Vitamin K is essential for normal blood clotting and as well as being found in the broccoli in this recipe, it is also found in the parsley. Folate is required in the body for the formation of healthy red blood cells. 

Despite its high fat content, the bacon provides us with the micronutrients thiamine and niacin. Thiamine is required to help release energy from the carbohydrates we consume as well as normal function of the nervous system. Niacin is also required to help release energy from the food we eat. Niacin is also needed for normal function of the nervous system, mucous membranes and the skin. 
Both the parmesan and the bacon provide protein in this recipe. Protein is required for tissue repair and growth as well as numerous functions throughout the body.

A white bowl of broccoli tagliatelle pasta, garnished with chopped parsley and pine nuts.

The Ingredients

Pine nuts – The pine nuts add a lovely crunch to this recipe as well as a delicate nutty flavour. I would absolutely include them unless you really don’t like them. If you can’t get pine nuts swap them for something like walnuts. 

Pasta – I’ve used tagliatelle in this recipe, but fettuccine, linguine or spaghetti would also work well! I’ve opted to use white pasta instead of the wholewheat variety on purpose. White pasta has a higher starch content which means the pasta water is starchier and thus, thickens the sauce better. You can use wholewheat, but add less pasta water to the final dish, to avoid a watery sauce. 

Bacon – I love using smoked as it adds so much flavour, but unsmoked works just as well. If you don’t want to use bacon, substitute for thick-cut ham or maybe mushrooms if you wanted to keep it vegetarian. 

Garlic and chilli – Add as much as your tastebuds desire! You can omit the chilli flakes if you really don’t like spice. 

Broccoli – I’ve opted for tender stem broccoli as it’s my favourite and the thin shape of it complements the shape of the tagliatelle well! Use regular broccoli if that’s what is available to you, just cut it up into small, bitesize chunks and throw it into the pan. 

Parmesan – If you can’t get Parmesan, another hard cheese like Grana Padano will work. You could also use a strong cheddar.
Parsley – Parsley adds a bright, fresh flavour that contrasts with the saltiness of the bacon and parmesan. Try basil for a more floral flavour, or chives for a delicate onion flavour.

Two white bowls, both filled with tagliatelle pasta with broccoli and bacon. Next to one of the bowls is a pink napkin with a gold fork.

Frequently Asked Questions

How to store leftover broccoli tagliatelle:

Once cooked, allow the broccoli pasta to cool to room temperature for no more than two hours. Transfer to a storage container and store in the fridge for up to 3 days. 

How to reheat broccoli tagliatelle:

While you can reheat this broccoli pasta, for best results eat it freshly cooked. This recipe makes two portions, but it is really easy to half the ingredients to make it for one person. However, if you do have leftovers you want to reheat add them to a pan with a splash of water. Heat on medium until most of the water has evaporated and the food is piping hot all the way through. Alternatively, reheat in the microwave for 2-3 minutes, stirring halfway through, until the broccoli pasta is piping hot. Cooking time will vary depending on your microwave. 

What to serve with broccoli tagliatelle?

A simple green salad would be a deliciously, light accompaniment to this broccoli tagliatelle. You could also serve this broccoli pasta alongside meat or fish, like roasted chicken or salmon, if you wanted to add more protein to the mix. 

Can you make this broccoli tagliatelle vegetarian?

Simply omit the bacon and substitute for chopped mushrooms. Make sure you get vegetarian parmesan too!

An overhead shot of broccoli and bacon tagliatelle. The pasta is garnished with chopped parsley and toasted pine nuts.

Recipes you make also like…

Watch the Video

How to Make Tagliatelle Pasta with Broccoli and Bacon Recipe

Let me know what you think of this recipe by leaving a rating and a comment!

You can also follow over on Pinterest and Instagram. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.

For a weekly update of new recipes and blog posts, you can subscribe to the mailing list here!

Print
A white bowl of broccoli tagliatelle pasta, garnished with chopped parsley and pine nuts. Next to the bowl is a pink napkin with a gold fork.

Tagliatelle Pasta with Broccoli and Bacon

★★★★★ 5 from 1 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Frying
  • Cuisine: British
Print Recipe

Description

Tagliatelle pasta and tender stem broccoli is tossed with smoked bacon, garlic, chilli and lots of parmesan cheese in this delicious broccoli pasta recipe. What’s more, it’s ready in just 20 minutes!

Ingredients

  • 2 tablespoons pine nuts
  • 150 grams dried tagliatelle pasta
  • 1/2 tablespoon oil
  • 100 grams smoked bacon lardons
  • 200 grams tender stem broccoli, cut into bitesize chunks 
  • 1/2–1 teaspoon dried chilli flakes 
  • 3 cloves garlic, minced 
  • 50 grams parmesan, grated
  • Black pepper to taste
  • Handful parsley, chopped

Instructions

Process shots showing how to make broccoli pasta with bacon.

  1. In a frying pan on a medium heat toast the pine nuts for 1-2 minutes until lightly golden. Transfer to a plate and set aside. 
  2. Bring a saucepan of water to a boil. Add a big pinch of salt and cook the tagliatelle as per the packet instructions. 
  3. Heat the oil in a frying pan to a medium heat. Add the bacon and fry until crispy, about 5 minutes.
  4. Add the garlic and chilli to the frying pan and fry for 1 minute. 
  5. Add the broccoli into the pan and toss with the bacon, garlic and chilli. Add in 1/2 cup (120 millilitres) of water from the pasta saucepan. Leave to cook for 3-4 minutes until the broccoli is tender. 
  6. When the pasta is cooked use tongs to transfer it from the saucepan into the frying pan (you can also use a colander but make sure to save the pasta water!). Add 1/4 cup (60 millilitres) of pasta water to the pan and the parmesan. Toss everything together until the parmesan has melted and the sauce is glossy. If the pasta is a little dry add a splash more pasta water to loosen it. 
  7. Toss in the parsley, taste and season with salt and black pepper as desired. Serve in bowls with the pine nuts and more parmesan. Enjoy!

Equipment

Notes

  • Because this recipe is ready in such a short space of time, prepping all of your ingredients before you start cooking will allow you to be more efficient, and also will help prevent anything from overcooking because you were still chopping broccoli!
  • If you’re using a colander to drain your pasta, add a mug or bowl underneath to catch all that pasta water, that way you will have more than enough to add to the sauce.

Keywords: pasta with broccoli, broccoli pasta, tagliatelle pasta with broccoli, pasta with broccoli and bacon

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]]> https://elizabethchloe.com/tagliatelle-pasta-with-broccoli/feed/ 2 Thai Cashew Chicken Stir-Fry https://elizabethchloe.com/thai-cashew-chicken/ https://elizabethchloe.com/thai-cashew-chicken/#comments Thu, 07 Jan 2021 20:39:43 +0000 http://elizabethchloe.com/?p=62 Thai cashew chicken is a super easy stir-fry recipe that is FULL of flavour! This cashew chicken stir-fry contains chicken breast, 5 different vegetables, toasted cashews and a combination of oyster and soy sauce that goes perfectly with rice or noodles. Thai cashew chicken stir-fry is ready in just 35 minutes making it an easy...

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The post Thai Cashew Chicken Stir-Fry appeared first on Elizabeth Chloé.

]]> Thai cashew chicken is a super easy stir-fry recipe that is FULL of flavour! This cashew chicken stir-fry contains chicken breast, 5 different vegetables, toasted cashews and a combination of oyster and soy sauce that goes perfectly with rice or noodles. Thai cashew chicken stir-fry is ready in just 35 minutes making it an easy and quick weeknight dinner!

Two bowls of Thai Cashew Chicken served with white rice.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Once upon a time, in a galaxy far, far away, I visited Thailand with a couple of pals. We travelled from Bangkok to Koh Samui and then up to Chang Mai and it was INCREDIBLE. Thailand is such a beautiful place with so many friendly people. Definitely go if you get the chance!

But, I digress. While in Chang Mai we attended a Thai cooking class taught by locals. We bought ingredients from the local market, which was a fabulous vision of brightly coloured fruits and vegetables – some I’d never even heard of. We were even shown how to make fresh coconut milk. It was pretty awesome. Back at base we got cooking and learnt how to cook Green Thai Curry, Pad Thai, Mango and sticky rice and this little dish, Thai Cashew Chicken Stir-Fry.

While my amazing tan may have faded and the blue elephant print trousers I bought (you know the ones, the ones every gap-year, travelling student has a pair of) developed holes, this recipe has stuck with me all those years. And for good reason! The dish is flavoured with oyster sauce, soy sauce and garlic. Mixed with the amazing flavours of the toasted cashews (literally the tastiest little things) this simple dish becomes the most flavoursome weeknight meal to add to your repertoire.

The original recipe calls for onion, baby corn and mushroom, but I’ve upped the veg game with some extra peppers and sugar snap peas because apparently veggies are meant to be pretty good for you?

Two white bowls filled with Thai cashew chicken and served with rice. Pairs of chopsticks rest on the edges of the bowls. New to the bowls is a grey linen napkin, a glass of water and a wooden bowl filled with cashews.

Thai Cashew Chicken Stir-Fry Nutrition

Protein is the key macronutrient in this recipe!  Coming predominantly from the chicken breast, protein is essential for making and repairing cells in the body.  

Cashews are also another nutrition-packed ingredient in this cashew chicken recipe! They are high in unsaturated fats, which are known to improve blood cholesterol levels and help reduce the risk of heart disease. Cashews are also a fantastic source of copper, a micronutrient required for the production of healthy blood cells and the utilisation of iron in the body. 

This recipe is a particularly great source of vitamin C, with bell peppers being particularly abundant in this micronutrient. Vitamin C is an antioxidant and is required for lots of bodily functions, including collagen synthesis, neurological function and the structure and function of blood vessels. It should be noted, however, that stir-frying can reduce the amount of vitamin C and other micronutrients in food. 

Magnesium is an essential mineral required for hundreds of different biochemical reactions within the body. Both the cashews and chicken breast contain good amounts of magnesium in this recipe. 

Phosphorus is another abundant mineral found in this recipe thanks to the chicken breast and cashews. Phosphorus is essential for healthy bones and teeth as well as an essential component in our cell membranes. 

Riboflavin is required to breakdown macronutrients (protein, fat and carbohydrates) to release energy into the body. It is also needed for healthy skin and mucous membranes in the body. In this Thai cashew chicken, the mushrooms and chicken breast both provide us with riboflavin.

Thai Cashew Chicken Stir-Fry Ingredients

Cashews – Cashews are the best part of this recipe! If you desperately needed a substitute, peanuts would also taste great, although you’d no longer be eating cashew nut chicken 😅 Make sure to get plain, raw cashews. 

Dried chilli – The original recipe calls for 1 whole dried chilli, stir-fried in the oil to add flavour. I have rarely been able to get whole dried chillis at the supermarket, so instead, I add dried chilli flakes to the wok when I stir-fry the chicken and garlic. If you can get whole chillis, I would highly recommend it! 

Chicken – For this recipe, I have gone for skinless chicken breast, cut into cubes. You could use died chicken thigh if you don’t have chicken breast. 

Onion – I’ve gone for white onion however red onion or shallots would work. 

Red Pepper – Any colour pepper you fancy works well in this recipe. Red, orange and yellow peppers have a sweeter flavour, while green peppers have a more bitter taste that contrasts nicely with the savour sauce.

Mushrooms – Button or chestnut mushrooms are great for this recipe, but oyster mushrooms are also great for stir-frying.

Baby sweetcorn – If you can’t get hold of baby sweetcorn, just omit it. Sweetcorn kernels are much sweeter and wouldn’t provide the same crunchy texture, but you can use them if you really want to. 

Sugar snap peas – substitute for mangetout if you can’t get sugar snaps! 

Oyster sauce – oyster sauce is a savoury sauce made from… you guessed it, oysters. It’s a little bit sweet and very salty sauce. There’s nothing quite like it on the supermarket shelves but as a substitute, Bon Appetit suggests mixing 1 part hoisin sauce to 1 part soy sauce. You’ll still get a sweet, savoury sauce, but with a kick of five spice in there too. 

Soy sauce – I use light soy sauce in this recipe, but dark would work just as well. Remember, if you’re avoiding gluten, substitute this for tamari or coconut aminos.

A piece of chicken and a cashed being held by wooden chopsticks.

Thai Cashew Chicken Stir Fry FAQ

How to store leftover Thai cashew chicken stir-fry:

Allow the stir-fry to cool to room temperature for no longer than two hours. Transfer to air-tight containers and store in the fridge for 2-4 days.

How to reheat Thai cashew chicken stir-fry:

It should be noted that stir-fries are best served freshly cooked. However they can be reheated, it will just affect the texture. The most important thing to ensure when reheating chicken stir-fry is that the chicken is heated through thoroughly. Add the stir-fry to a hot wok with a little oil and stir-fry for 3-5 minutes until everything is piping hot.

Alternatively, you could reheat in the microwave, although this will definitely mean the vegetables will lose their original crunchy texture. Transfer the stir fry to a microwave-safe container, covered, and heat for 3-4 minutes, stirring halfway through. Ensure everything is piping hot before serving.

How to adapt this Thai cashew chicken recipe to make it vegan/vegetarian:

The chicken can be replaced with any vegan protein substitute. Tofu works particularly well – coat it with a little cornflour first before stir-frying. There are also vegan and vegetarian versions of oyster sauce that you can buy.

The best oils for stir-frying:

Oils that can withstand a high heat are best used in this type of cooking, that includes oils such as groundnut and vegetable.

Cashew chicken in a white bowl with rice. A pair of chopsticks rest on the side of the bowl.

How to Stir-Fry: Tips for Stir-Frying

  • Firstly make sure all of your ingredients are prepared and ready to go. That means chopping any meat or veg, measuring out any sauces and having any accompaniments such as rice or noodles cooked. Stir-frying is a quick process and you don’t want to be caught out chopping up veg while you’ve got food cooking/burning on the stove. Preparation is key!
  • Woks were made for fast stir-fry cooking, but if you don’t have one a big frying pan would work just as well.
  • High heat is required when stir-frying – get your wok nice and hot before adding anything else in and allow it to come back up to temperature between cooking the different ingredients.
  • When stir-frying cook all of the ingredients in batches, then transfer the cooked ingredients to a bowl while you stir-fry the next. This ensures everything is cooked properly and the pan isn’t overcrowded.
  • Stir! But not for the entire time. Leave things to sit in the pan for around 30 seconds before stirring again – this allows things to develop a little caramelisation which adds additional flavour.
Cashew chicken in a white bowl with rice.

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If you love this Thai cashew chicken recipe you might also enjoy…

Thai Cashew Chicken Stir-Fry Recipe

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Thai Cashew Chicken Stir-Fry

★★★★★ 4.8 from 6 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Asian
Print Recipe

Description

This Thai Cashew Chicken Stir-Fry is ideal for a quick and simple weeknight meal, packed with veggies, cashews and chicken it’s also super tasty too!

Ingredients

  • 100 grams (3/4 cup) cashews
  • 1 tablespoon groundnut oil
  • 1 dried chilli or 1/2 teaspoon dried chilli flakes
  • 2 cloves garlic, minced
  • 2 chicken breasts, cut into 1cm cubes
  • 1 white onion, chopped
  • 1 red pepper, chopped
  • 150 grams (2 cup) mushrooms, sliced
  • 100 grams (1 cup) baby sweetcorn, cut in half
  • 100 grams (1 cup) sugar snap peas
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce

Rice or noodles to serve

Instructions

  1. Heat a wok over a medium heat. Dry fry the cashews for 1-2 minutes until they are golden brown. Keep a close eye on them to make sure they don’t burn! Remove the cashews from the wok into a bowl.
  2. Add the groundnut oil to the wok. If using dried chilli stir-fry it for 1-2 minutes in the oil to flavour the oil. Remove the chilli from the wok and add to the bowl with the cashews while leaving the oil in the pan.
  3. Turn the heat up to medium-high. If using the dried chilli flakes add them to the wok now alongside the garlic and chicken. Stir-fry everything together for 3-5 minutes until the chicken is golden brown and cooked through. Remove from the wok into a bowl.
  4. Add the onion and pepper to the wok and stir-fry for 3-4 minutes. Remove from the wok to a bowl.
  5. Stir-fry the mushrooms in the wok for 3-4 minutes until they have released most of their liquid and begin to take on colour. Remove from the wok to a bowl.
  6. Finally, add the baby sweetcorn and sugar snap peas to the wok and stir-fry for 2-3 minutes, before adding all of the vegetables, chicken, chilli and cashews back to the pan.
  7. Add the oyster sauce and soy sauce to the pan and mix everything together. Cook for a further 1-2 minutes until everything is piping hot. Serve on top of rice or noodles and enjoy!

Equipment

Keywords: Stir Fry Recipes, Thai Recipes, Cashew Chicken Recipe, Asian Recipes, Quick Dinners

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]]> https://elizabethchloe.com/thai-cashew-chicken/feed/ 13 Sausage and Bean Casserole with Chorizo and Squash https://elizabethchloe.com/sausage-and-bean-casserole-with-chorizo-and-squash/ https://elizabethchloe.com/sausage-and-bean-casserole-with-chorizo-and-squash/#comments Tue, 05 Jan 2021 12:34:16 +0000 http://elizabethchloe.com/?p=2791 This sausage and bean casserole is the best Winter comfort food. Pork sausages are combined with butterbeans, chorizo, butternut squash and spinach in a herby tomato sauce. This simple casserole recipe is packed with flavour and as well as lots of nutritious veggies. Serve this sausage casserole alongside mashed potatoes and you’ll be in heaven!...

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The post Sausage and Bean Casserole with Chorizo and Squash appeared first on Elizabeth Chloé.

]]> This sausage and bean casserole is the best Winter comfort food. Pork sausages are combined with butterbeans, chorizo, butternut squash and spinach in a herby tomato sauce. This simple casserole recipe is packed with flavour and as well as lots of nutritious veggies. Serve this sausage casserole alongside mashed potatoes and you’ll be in heaven!

Sausage casserole in a white bowl served with mashed potatoes. Next to the bowl is a serving bowl filled with mashed potatoes and a casserole pot filled with the sausage and bean casserole.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Guys, we did it. We made it to 2021. It hasn’t been easy. There are times when I thought we might not make it. But look at us. We did it. *sheds a little tear of joy*

Now I don’t know about you, but after a year like 2020, the thought of sticking to a regimented diet doesn’t appeal to me in the slightest. Especially with these dark, cold and sometimes even snowy evenings, all I want is hearty, nutritious comfort food.

And thus we have this ridiculously delicious sausage and bean casserole recipe! We’re taking pork sausages, spicy chorizo sausage, butter beans, cubes of butternut squash and spinach, all smothered in a tomato sauce that is flavoured with smoked paprika, saffron, rosemary and bay. 

This casserole is worth making for the sauce alone! All those herbs and spices pack in the flavour and a little wedge of crusty bread won’t go amiss to make sure you mop up every last bit of sauce on your plate. 

Thanks to all of the nutritious veggies this sausage casserole feels less like a meat-feast and more like a hearty, balanced meal worthy of a place in your weekly repertoire. While I’ve made it in a casserole pot, you could definitely make it in a slow cooker to save some time and effort!

Sausage and bean casserole in a blue casserole pot.

Sausage and Bean Casserole Nutrition

When it comes to nutritional value, sausages vary greatly depending on the brand. Sausages are usually made up of meat (in our case, pork) herbs, spices, seasonings, fillers and in some cases preservatives. In this article from the Guardian Matt Fort talks about how to pick good quality sausages. Aim for over 75% lean meat (the more the better) with natural casings. 

Pork is a good source of protein as well as being abundant in vitamins like thiamine, selenium, zinc and B12. Sausages are also known to be high in fat, both saturated and unsaturated. Saturated fat is known to increase the amount of ‘bad’ cholesterol in the blood, however, eating foods containing soluble fibre (such as the beans in this recipe!) alongside saturated fat helps reduce the amount of fat and cholesterol absorbed into the bloodstream during digestion. 

Similar to sausage, chorizo is also made of pork, however, it is also fermented, cured and smoked, as well as being flavoured with garlic and paprika. The curing process means chorizo is relatively high in sodium which can contribute to raised blood pressure. Because of this, you likely won’t need to add any salt to the final recipe, but taste and make sure just in case! 

Butternut squash is a fantastic source of fibre, a macronutrient essential for a healthy gut. It also contains micronutrients like calcium, magnesium, zinc and vitamins A, C, E and B. 

Tomatoes provide us with vitamin C, potassium, vitamin K and folate, all-important micronutrients for health. However, tomatoes also contain lycopene, an antioxidant which protects the body from damaging free radicals. The lycopene content in tomatoes increases considerably when they are cooked, meaning tinned tomatoes pack a nutritious punch.

Beans are a fantastic source of plant protein and fibre, both essential for good health! I’ve used butter beans (also known as lima beans) in this recipe which are high in copper, folate and thiamine.

Spinach is a fantastic source of nutrients including vitamin K, essential for healthy blood clotting and wound healing, and folic acid, a micronutrient that is also required for healthy red blood cells.

Two bowls of sausage and bean casserole, both served with mashed potatoes. Next to the bowls is a gold knife and fork and a glass of water.

Sausage and Bean Casserole Ingredients

Sausages – I’ve used high-quality pork sausages for this recipe. No fancy flavourings, just good old pork. You can use any sausage you like really, but the combination of herbs and spices in this casserole sauce packs in so much flavour, I didn’t want to complicate that further. If you would prefer to use chicken or beef sausages go right ahead!

Chorizo – If you’re feeling up to it, go for picante (spicy) chorizo to up the heat. Otherwise, the regular chorizo, sometimes known as dulce (sweet) chorizo, works perfectly. 

Onion & garlic – I used white onion in this recipe, but red would work just as well. These add a delicious base to the casserole sauce. 

Butternut squash – the squash in this recipe adds delicious sweetness. If you aren’t able to get butternut squash, any type of squash would work. Alternatively, you could use sweet potato or pumpkin. 

Chopped tomatoes – Any type of tinned tomato would work well in this recipe. I’ve used chopped, but you can also use plum or cherry tomato! 

Stock – either chicken or vegetable works great! I use Knorr stock pots as they taste great and are easy to use. Make sure to get low sodium stock or use homemade if you are watching your sodium intake. 

The herbs & spices – the combination of rosemary, bay, paprika and saffron all add beautiful earthy and floral notes to the sauce. It’s up to you whether you use dried or fresh herbs. I’ve used smoked paprika in this recipe but you could use regular or spicy if you’d like. If you’ve not got any of these, just omit them instead of trying to substitute. 

Beans –  I always use tinned beans as they are so easy to just throw in a recipe! I’ve opted for butterbeans in this casserole recipe but cannellini beans or haricot beans would also work well. If you’re using dried beans, make sure to allow time for soaking them and cooking them before adding the beans to the recipe. 
Spinach – swap spinach for any greens you fancy. Kale would be a great substitute but would need a little bit of extra cooking time.

Sausage and Bean Casserole FAQ

How to store sausage and bean casserole:

Allow the casserole to cool at room temperature for no more than 2 hours. Once cooled, transfer to a Tupperware container and store in the fridge. Eat within 3-4 days.

How to reheat sausage and bean casserole:

On the hob: Transfer the casserole to a saucepan or casserole pot with a splash of water. Cook on a medium-high heat for 7-10 minutes, stirring regularly. Ensure the casserole is popping hot all the way through before serving. 

In the microwave: Add the casserole to a microwave-safe container and pop into the microwave for 3-4 minutes, stirring halfway through. Ensure the casserole is steaming hot before eating. If it is not microwave for 1-2 more minutes.

How to freeze sausage and bean casserole:

Allow the casserole to cool completely at room temperature for no more than two hours. Once cooled, store in an airtight container or freezer bag and put in the freezer. Use within 3 months.

To defrost the casserole pop it into the fridge to thaw – this can take up to 24 hours. Alternatively, you can use the defrost setting of a microwave to thaw this sausage and bean casserole.

What to serve with this sausage casserole?

Mashed potatoes are the ultimate side dish to this sausage and bean casserole. But potatoes in any shape or form would be delicious. Ideally, you want something that is going to soak up the sauce. Rice would work well. Or just a chuck of nice, crusty bread.

Is this sausage casserole gluten-free?

In order to ensure this casserole is gluten-free, make sure you use sausages and chorizo that are labelled as gluten-free. Also, make sure that the ingredients you are using are prepared in a gluten-free environment.

Could you make this sausage casserole vegetarian or vegan?

Swap the sausages for veggie sausages and either omit the chorizo or use a chorizo substitute to make this sausage casserole vegan!

Sausage and bean casserole in a blue casserole pot. Next to the pot is a serving bowl of mashed potatoes.

Why you should make this…

  • Guy Fierri would be proud because we are taking you to flavour town with this one! That’s right, it’s delicious!
  • All that saucy sauce, a match made in heaven for butter mashed potatoes or a chunk of crusty bread.
  • Lots of nutritious veggies! All the squash, tomato, beans and spinach bump up the nutrient content.
  • Minimal effort! Once the sausages and chorizo is cooked, it’s a case of throwing in the veg and letting time and a little bit of heat do the hard work. 
  • Kids and grown-up will love it alike! 
  • Did I mention it’s delicious?! (seriously it might be one of the best things I’ve made of late)

Watch the Video

You May Also Like…

Sausage and Bean Casserole with Chorizo Recipe

Let me know what you think of this recipe by leaving a rating and a comment!

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Sausage and bean casserole in a white bowl, served with mashed potatoes and garnished with chopped parsley.

Sausage and Bean Casserole with Chorizo

★★★★★ 5 from 1 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Casserole
  • Cuisine: British
Print Recipe

Description

This sausage and bean casserole is packed with veggies to make it extra nutritious as well as extra tasty! Sausages, chorizo, beans, squash and spinach are cooked in a tomato sauce that is spiked with paprika, saffron, rosemary and bay. Delicious!

Ingredients

  • 1/2 tablespoon oil
  • 6 good quality pork sausages
  • 200 grams chorizo, sliced
  • 1 white onion, sliced
  • 2 cloves garlic, minced
  • 150 grams butternut squash, cubed
  • 1 tin of butterbeans or cannellini beans, liquid drained
  • 1 tin chopped tomatoes
  • 250 millilitres chicken stock 
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 pinch saffron threads
  • 200 grams of fresh spinach

Instructions

Process shots of sausage and bean casserole being made.

  1. Heat the oil in a heavy-based casserole pot. Add the sausages and cook, turning regularly, for 5-7 minutes until browned on all sides. Remove to a plate and once cooled, slice them into 4-5 pieces. 
  2. Add the chorizo to the pot and cook for 4-5 minutes, until it has browned and released some of it’s fat. Remove the chorizo to a plate but keep the oil in the pot. If you wish to, you can discard some of the fat to reduce the fat content, but leave a little to cook the onions. 
  3. Add the onion to the pot and cook for approximately 5 minutes until it has softened, then add in the garlic and cook for a further minute. 
  4. Add the squash, beans, tinned tomatoes, rosemary, bay leaves, paprika, saffron and sausages back into the pot. Bring everything up to a boil and the reduce to a simmer. Cook for 25 minutes.
  5. Stir the spinach into the casserole then taste add season with salt and pepper as required.
  6. Serve with mashed potatoes or crusty bread!

Equipment

Notes

How to make sausage casserole in a slow cooker:
Brown the sausages and chorizo in a pan before adding them to the slow cooker. If you’ve got time, soften the onions before adding them to the slow cooker too, otherwise, add the remaining ingredients to the slow cooker except for the spinach. Cook on low for 8-10 hours or on high for 4-6 hours. You may need to take the lid off and cook on high for the last hour to reduce and thicken the sauce. Stir the spinach in at the end.

Keywords: sausage casserole, sausage and bean casserole, casserole recipe, comfort food, sausage casserole slow cooker,

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]]> https://elizabethchloe.com/sausage-and-bean-casserole-with-chorizo-and-squash/feed/ 2 Moroccan Vegetable Tagine Recipe https://elizabethchloe.com/moroccan-vegetable-tagine-recipe/ https://elizabethchloe.com/moroccan-vegetable-tagine-recipe/#comments Sat, 05 Dec 2020 07:24:38 +0000 http://elizabethchloe.com/?p=947 This Moroccan Vegetable Tagine is the cure to cold Winter evenings. Carrots, butternut squash and chickpeas are stewed in a spicy tomato sauce that is spiked with preserved lemons and fragrant spices for a flavoursome vegetarian tagine! Plus it can easily be made vegan too! I’m going to be honest with you, as I sit...

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The post Moroccan Vegetable Tagine Recipe appeared first on Elizabeth Chloé.

]]> This Moroccan Vegetable Tagine is the cure to cold Winter evenings. Carrots, butternut squash and chickpeas are stewed in a spicy tomato sauce that is spiked with preserved lemons and fragrant spices for a flavoursome vegetarian tagine! Plus it can easily be made vegan too!

Moroccan vegetable tagine on a bed of couscous in a white bowl. Next to the bowl is the tagine pot which was used to cook the vegetarian tagine. The tagine is garnished with chopped mint, pomegranate seeds and feta cheese.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

I’m going to be honest with you, as I sit writing this I’m wearing my dressing gown, I’ve got my fluffiest socks on and a hot water bottle. And while there may have been a little bit of sunshine today (in Manchester, I know, I’m as shocked as you are) it’s still frreeeeeeezing cold. But fret not, I have the cure: this warming dish of Moroccan Vegetable Tagine.

I think one of the wonderful things about Winter is that even a dish as humble as vegetable stew (aka this tagine) can seem like something a little more luxury. Cooked slowly and crafted with love and care, it can take simple vegetables up to something really special.

This little number itself is a veggie sensation, filled with onion, butternut squash, carrot and spinach. And if you decide to throw some pomegranate seeds on top those count towards your 5-a-day too, right?

The stew base is made of passata which is spiced with coriander, cinnamon, ginger, saffron and cayenne. We’ve also got some preserved lemons and honey in there for next level flavourrrr. Perfect for these cold wintery evenings.

Moroccan vegetable tagine on a bed of couscous, garnished with pomegranate seeds, feta cheese and chopped mint. The tagine is in a white bowl with a gold fork in the bowl.

Vegetable Tagine Nutrition

In any vegan or vegetarian meal, I always think it’s really important to make sure you’ve got plant-based protein in there. In this recipe, we’re getting that from the chickpeas, which are not only a great source of protein, but they’re also providing us with fibre and polyunsaturated and monounsaturated fats (the healthy fats!). 

If you are eating a vegan diet particularly, it is important to get your protein from a range of different plant-based sources (known as protein combining or protein complementing) to ensure you get adequate intakes of all of the amino acids (what proteins are made of) the body requires to function. In this case, you can pair this vegetable tagine with a grain that is high in protein. I like couscous, but quinoa, buckwheat or brown rice would also work well!

Having a range of vegetables in this tagine means that as well as getting a good serving of fibre, we’re getting a range of different vitamins and minerals. From the orange veggies like the carrot and squash, we’re getting beta-carotene, which is essential for the health of our immune system, vision and skin. 

This veggie tagine also includes everyone’s favourite green leafy vegetable – spinach! Spinach is a fantastic source of iron, which is important in the function of our red blood cells. It also contains a range of micronutrients including vitamin A, C and K. Don’t be shy with it!

The Ingredients for Vegetable Tagine

The vegetables – In this tagine recipe, we’re using onions, carrots and squash. Vegetable stews like this tagine are ideal for the colder months, so I chose to use seasonal ingredients that suited Autumn and Winter, such as carrots and squash. The beauty of a recipe like this is that you can adapt it for any time of year. In Spring you could use cauliflower and new potatoes. For Summer, how about aubergine and red pepper? You can use what you have available to you, making it highly versatile!

Preserved lemon – are lemons that have been preserved using a mixture of saltwater and lemon juice. Over time this softens the lemons, making the rinds edible. You will often find preserved lemons in North African food giving a citrusy, floral flavour to the recipe. But if you can’t get a hold of any, as a substitute you could use a teaspoon of lemon zest and a good pinch of salt.

The spices – the spices for this tagine are coriander, cinnamon, ginger, cayenne, saffron. This particular combination of spices gives this veggie tagine a floral and fragrant flavour and fills the kitchen with the most delicate perfume as it cooks. Feel free to adjust the amount of cayenne in the recipe to suit your tastebuds. If there are any particular spices you don’t like, you’re welcome to omit them, but it will affect the final flavour!

Passata – passata is uncooked, sieved tomato sauce that can often be found in tins or cartons at the supermarket. If you can’t get passata, you can use a tin of chopped tomatoes instead, the sauce will just be chunkier. 

Tinned chickpeas – you could also use dried chickpeas, but they will need soaking before being cooked. If you can’t get your hands on chickpeas, butterbeans or canelli beans would also work well!

Honey – Honey really compliments the floral flavours in this tagine. However, if you’re sticking to a vegan diet or don’t have honey to hand any kind of sweetener would work. You could use maple syrup, agave or even a little bit of brown sugar. 

Spinach – for a boost of greens we’ve added fresh spinach! Frozen spinach would also work perfectly as would kale or chopped spring greens, although these would both need a little longer to cook. 

Two bowls of moroccan vegetable tagine side by side. In one bowl there is a gold fork. Next to the bowls is a blue napkin, half a cut pomegranate and a glass of water.

Moroccan Vegetable Tagine FAQ

How to store vegetable tagine:

Allow the tagine to cool at room temperature for no more than 2 hours. Then transfer it to Tupperware containers and into the fridge, where it should be eaten within 3-4 days.

How to reheat vegetable tagine:

Transfer the tagine back to a saucepan or crockpot. Bring to the boil and then simmer for 5 minutes. If the mixture looks dry add a little bit of water to loosen it. Ensure the tagine is piping hot before serving. Alternatively, you could use a microwave to reheat the tagine. Add it to a microwave-safe container and microwave on full power for approximately 3 minutes, stirring halfway through. Cooking times will vary depending on the power of the microwave. Ensure the food is piping hot all the way through before serving.

How to freeze vegetable tagine:

Once the vegetable tagine has come to room temperature, add it to a freezer-safe container. Transfer it to the freezer where it can live for 3-4 months.

To defrost the tagine remove it from the freezer to the fridge to leave it to thaw. This can take up to 24 hours. Alternatively, you can use the defrost setting on your microwave.

What to serve with tagine?

  • Couscous is probably the most common side dish to a tagine. You can leave it plain or spike it with lemon juice and herbs. You could use other grains such as rice, bulgar wheat or quinoa as well.
  • Tabbouleh is a great Middle Eastern salad of bulgar wheat, parsley, mint, tomato and lemon.
  • Pitta bread or flatbreads are great for dunking into Moroccan tagines.
  • Salads are another great accompaniment to tagines. A green leafy salad would pair wonderfully with this Moroccan Tagine Recipe but carrot salads and tomato salads are also traditional in Moroccan cuisine.

What is a tagine?

The word tagine can refer to one of two things. First, the word describes an earthenware cooking pot often found in North Africa. A tagine pot consists of a wide shallow base with a conical lid and is used to create stew based dishes.

A tagine can also refer to a type of North African stew, cooked slowly with meat, vegetables and spices. All in all, it generally means TASTY.

Do you need a tagine pot to make a tagine?

You can make a tagine without a tagine pot. Instead, use a casserole pot with a lid to cook the tagine.

Why use a tagine pot?

When cooking in a tagine steam from the food rises upwards into the cone, then condenses and drips back down into the stew. This keeps the stew nice and moist. Tagine pots are also great for serving the tagine in and look particularly attractive when used as a serving dish. 

How to use a tagine pot:

If you are using your tagine pot for the first time, you will need to season your tagine pot.

Tagine pots are often made of clay or ceramic and are at risk of cracking should they come into direct contact with your heat source. If you have a gas or electric stove, use a heat diffuser to diffuse the heat. This reduces the risk of cracking.

To reduce the risk of cracking further, heat the tagine pot slowly. Start on a low heat and work your way up to the desired temperature.


Watch the Video

Great vegetarian and vegan dinners you’ll love…

Moroccan vegetable tagine cooked in a tagine pot.

How to Make Moroccan Vegetable Tagine

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A bowl of Moroccan Vegetable Tagine on top of cous cous. Topped with feta, mint and pomegranate seeds.

Moroccan Vegetable Tagine Recipe

★★★★★ 5 from 11 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2-3 servings
  • Category: Dinner
  • Method: Stewing
  • Cuisine: Moroccan
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Description

This is my take on a classic vegetarian Moroccan stew – the tagine. Filled with chickpeas, carrot and butternut squash then flavoured with warming spices, honey and preserved lemons. Perfect for Meatless Monday and so tasty!

Ingredients

  • 1 tablespoon oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 300 grams butternut squash, diced
  • 1 preserved lemon, finely chopped (I use Belazu Beldi Preserved Lemons)
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne (or more to taste)
  • 1/2 teaspoon ground pepper
  • Pinch of saffron threads
  • 500 grams passata
  • 250 millilitres water, boiled
  • 1 tin of chickpeas, liquid drained
  • 1 tablespoon honey
  • Salt to taste
  • 2 handfuls of fresh spinach 

To serve (optional)

  • Couscous
  • Chopped mint
  • Crumbled feta
  • Pomegranate seeds

Instructions

Process shots showing how to make moroccan vegetable tagine.

  1. Heat the oil in a tagine pot (use a heat diffuser under the tagine) or a heavy-bottomed casserole pot. Saute the onion for 5 minutes until softened, then add the garlic and saute for another 2 minutes. 
  2. Add the carrot and squash to the pan and cook for 2 minutes. Then add the spices and cook for 1 minute.
  3. Add in the preserved lemons, passata and the water. Pop the lid on and simmer for 30 minutes.
  4. Add the chickpeas to the pan, then put the lid back on and continue to cook for a further 10 minutes. The tagine should be thick and the vegetables should be tender when it is done. 
  5. Add the spinach to the pan and stir it in until it has wilted. 
  6. Stir in the honey, taste and add salt as required. Serve the tagine alongside fluffy couscous, then top with mint, feta and pomegranate seeds. Enjoy!

Equipment

Notes

  • If you can’t get a hold of preserved lemons, substitute one preserved lemon for a teaspoon of lemon zest and a good pinch of salt. 

Keywords: Moroccan Vegetable Tagine, Vegetarian Tagine, Moroccan Stew Recipe, Moroccan Recipe, Moroccan Stew with Chickpeas

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]]> https://elizabethchloe.com/moroccan-vegetable-tagine-recipe/feed/ 30 Spiced Carrot and Lentil Soup https://elizabethchloe.com/spicy-carrot-and-lentil-soup/ https://elizabethchloe.com/spicy-carrot-and-lentil-soup/#comments Fri, 27 Nov 2020 08:00:00 +0000 http://elizabethchloe.com/?p=2671 This spiced carrot and lentil soup has it all. It’s packed with nutritious goodness, it’s vegan, it’s spicy, but not too spicy, it’s warming, it’s comforting. It’s everything you want on a cold Winter evening. AND it’s easy to make. Let’s gooooo. What is Winter without a hearty soup recipe to fall back on time...

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The post Spiced Carrot and Lentil Soup appeared first on Elizabeth Chloé.

]]> This spiced carrot and lentil soup has it all. It’s packed with nutritious goodness, it’s vegan, it’s spicy, but not too spicy, it’s warming, it’s comforting. It’s everything you want on a cold Winter evening. AND it’s easy to make. Let’s gooooo.

TAKE ME TO THE RECIPE
A white bowl filled with spicy lentil carrot soup. The soup is garnished with coriander, dried chilli and vegan yoghurt. There is a bread roll next to the bowl and in the background there is a casserole pot filled with more soup.

In This Post

– Nutrition
– Ingredients & Substitutions
– Step-by-Step Photos
– Watch the Video
– Frequently Asked Questions
– Similar Recipes
– How to Make Spiced Carrot and Lentil Soup

What is Winter without a hearty soup recipe to fall back on time and time again? I have been making this spiced carrot and lentil soup religiously for several weeks now and I’m not yet tired of it. It is hug-in-a-mug levels of comfort!

This soup recipe is part inspired by the classic carrot and coriander soup that we all know and love, and part inspired by my Morrocan Vegetable Tagine recipe that pairs veggies with lots of delicate spices.

The spiced element of this soup comes from a flavour-packed combo of ground coriander, cumin, turmeric, ginger and chilli, on top of a base of onions and garlic. Our veggie elements, and the real stars of the show, are carrots, which add a little sweetness, and red lentils, which add an earthy almost nutty flavour.

My favourite thing about this carrot and lentil soup has to be its simplicity. I mean, we’re essentially chopping up a load of ingredients, throwing them in a pot, cooking them for a bit and then blending. And you don’t even HAVE to blend it. Chunky soups are fantastic too.

I love making a big batch of soup at the beginning of the week, freezing it in individual portions and then defrosting it for lunch along with a fresh-baked bread roll. It means you’ve always got something available for lunch that requires minimal effort to put on the table. Soup is also perfect to take to work as a packed lunch! I love these Sistema soup pots. All you need is a microwave!

carrot and lentil soup in a blue casserole pot

Nutrition

All of these ingredients combined create not only a delicious soup but a healthy one at that! Both carrots and lentils are a fantastic source of dietary fibre which are essential for a healthy gut and can contribute towards heart health too!

Carrots are high in beta-carotene, a nutrient that is converted into vitamin A in the body. Vitamin A is essential for a healthy immune system, healthy eyesight and healthy skin. The fantastic thing about this recipe is that the bioavailability of beta-carotene increases when carrots are cooked, meaning more bang for your buck!

Lentils are also a great source of plant-based protein, an essential macronutrient, required for hundreds of functions throughout the body!

Ingredients & Substitutions

Onions – I use white onions as they are milder in flavour and don’t affect the colour of the soup. You could use red onions or shallots if white onions aren’t available.

Carrots – Carrots add a wonderful sweetness to this soup. You don’t need to peel them, just rinse them under the tap to remove any dirt and cut off the ends. If you plan on blending the soup cut the carrot into big chunks before throwing them into the pot. If you would prefer to keep the soup chunky, make sure the carrot is cut into bite-sized pieces.

Red lentils -Dried red lentils are perfect for this soup as they don’t need to be soaked before adding them to the pot.

If you want to use a different type of dried lentil, such as green lentils or brown lentils, these ideally need to be soaked for a few hours to ensure they cook properly and to aid digestion. Using a different coloured lentil would also affect the final colour of the soup should you decide to blend it.

Tinned lentils are also an option. Instead of adding them in with the carrots, add them in the last 5 minutes of cooking. Tinned lentils are pre-cooked, therefore they just need to be warmed up.

Spices – The spices for this carrot and lentil soup recipe include ground coriander, ground cumin, chilli flakes, ginger and turmeric. You can omit any of the spices that you don’t have or don’t like. You can add as much or as little chilli as you like, depending on how much spice you can handle!

Stock – I use vegetable stock for this soup. This keeps it vegan while adding depth of flavour. You could also use chicken stock as this has a mild, savoury flavour. Beef may be a bit too much as would fish.

Alternatively, instead of using stock, you could just use water, the soup will still be full of flavour.

Fresh coriander – Fresh coriander adds a lovely fresh flavour to this soup! If you don’t like coriander you are welcome to omit it. You could also replace it with a little bit of parsley.

Two bowls of spicy carrot and lentil soup in a white bowls. The soup is garnished with fresh coriander, dried chillis and a dollop of vegan yogurt. Next to one of the bowls is a bread roll.

Step-by-Step Photos

Onions being sautéed in a cast iron pot.

1. Sauté your onions

In a pot with a little oil sauté your onions until they are soft and a little caramelised. Then add in the garlic for a further minute.

2. Time for the spices!

Add in your spices and toast for 1 minute until they are fragrant.

Sautéed onions being cooked with spices in a cast iron pot.
A cast iron pot filled with uncooked carrot, red lentils and vegetable stock.

3. Next up, veggies

Add your carrot, lentils and veg stock to the pot, and bring it up to a simmer.

4. Love her and leave her alone

Let everything simmer away in the pot for about 25 minutes until the carrots and lentils are tender.

Spiced carrot and red lentil soup cooking in a cast iron pot.
Spiced carrot and lentil soup that has been blended in a cast iron pot.

5. Blend baby, blend!

Use a hand blender to blitz the soup until it’s smooth. Then stir in your fresh coriander.

6. Serve it up

Serve the spiced carrot and lentil soup in big old bowls with you favourite garnishes and, of course, a big old wedge of bread with butter.

A bowl of spicy carrot and red lentil soup topped with a spoonful of yoghurt, dried chilli flakes and fresh coriander.

Watch the Video

Frequently Asked Questions

How to store:

Allow the soup to cool at room temperature for up to two hours. Transfer the soup into Tupperware containers and store in the fridge for 3-4 days.

How to freeze:

Once the soup has cooled, transfer it into freezer-safe containers and store in the freezer for up to 6 months.
To defrost the soup remove it from the freezer and leave it in the fridge to defrost for up to 24 hours. Alternatively, you can use a microwave with the defrost setting to thaw the soup.

How to reheat:

Transfer the soup to a saucepan and bring to the boil. Then reduce the heat to a simmer and cook for 5-7 minutes until piping hot all the way through.

What to serve with this spicy carrot and lentil soup

This soup is delicious when paired with warm bread. You could use a bread roll, naan bread or pitta bread, anything that is soft and fluffy is perfect!

How to garnish this soup

Fresh coriander, dried chilli flakes and a dollop of yoghurt work perfectly well as garnishes. You could also add croutons, toasted pumpkin seeds or even roasted peanuts would also work well.

Is this soup vegan?

Yes, this soup contains no animal-based products and is therefore completely vegan.

Is this soup gluten-free?

While this soup recipe contains no gluten-based ingredients please make sure that all your ingredients are processed in gluten-free environments to ensure this soup remains gluten-free.

Can you make this carrot and lentil soup in a soup maker?

Absolutely! Just add the ingredients to your soup maker and leave it to do its thing!

How to blend soup

In a blender:
Ladle the soup into a blender up to halfway. Ensure the lid is on before turning on the blender. Blend until the soup is your desired consistency. You may need to do this in batches.

With a hand blender:
Turn the heat off then tilt the pot slightly. Ensure the blade is fully immersed in the soup before turning it on, otherwise, the soup will splash. Move the hand blender around slowly in the pot, ensuring you don’t miss any veggies. Keep going until you reach your desired consistency.

Spicy carrot and lentil soup in a blue casserole pot.

More Veggie Soup Recipes to Try

How to Make Spiced Carrot and Lentil Soup

Let me know what you think of this recipe by leaving a rating and a comment!

You can also follow over on Pinterest and Instagram. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.

For a weekly update of new recipes and blog posts, you can subscribe to the mailing list here!

Print
Spicy carrot and lentil soup in a white bowl. The soup is garnished with fresh coriander, dried chillis and a dollop of vegan yogurt. Next to the bowl is a bread roll.

Spiced Carrot and Lentil Soup

★★★★★ 5 from 3 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Lunch
  • Method: Boiling
  • Cuisine: Moroccan
  • Diet: Vegan
Print Recipe

Description

This recipe for spiced carrot and lentil soup is as easy as it is delicious. Full of carrots, lentils and warming spices this is a nutritious, vegan soup that is perfect on a cold Winter evening!

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 clove garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1–2 teaspoon chilli
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 600 grams carrots, sliced
  • 150 grams  red lentils 
  • 1.5 litres vegetable stock
  • 1 handful fresh coriander, chopped

Instructions

  1. Heat the oil in a pot on a medium heat. Sauté the onion for 5-7 minutes until soft and translucent. Add in the garlic and sauté for a further 1 minute. 
  2. Add in the spices and cook for 1 minute until fragrant. 
  3. Add in the carrot, lentils and vegetable stock to the pot. Simmer for 25 minutes until the carrots and lentils are tender. 
  4. Once cooked, use a hand blender to blend the soup until smooth. Alternatively, you could use a stand-alone blender. 
  5. Stir in the chopped coriander. Taste and add salt and pepper as required. 
  6. Serve in bowls with desired garnishes.

Equipment

Notes

Substitutions, step-by-step photos, frequently asked questions and a video for this carrot and lentil soup recipe can be found further up in the blog post!

Keywords: carrot and lentil soup, carrot soup, lentil soup, vegan soup, carrot and coriander soup

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