best vegan lentil soup recipe // via @thefirstmesspin it!pin it!View full post »

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  • Kirsten16/01/2012 - 9:10 pm

    This soup sounds heavenly! The use of smoked paprika and tarragon are intriguing. I just love the look of the French lentils after they’re rinsed and they look like tiny tortoise shells. I find they keep their shape well and see why they’d be great in this soup. This recipe is definitely on my “to-make” list soon. Thanks!ReplyCancel

  • Ali Seiter16/01/2012 - 10:13 pm

    Goodness, I’d love to dive right into a bowl of that soup. It certainly looks gorgeous, nourishing, and comforting, that’s for sure. The seasonings are also among some of my favorite spices and herbs–this recipe is going straight onto my “must make” list.ReplyCancel

  • Anna @ the shady pine16/01/2012 - 10:32 pm

    This soup looks like winter in a bowl…such lovely seasonal flavour.

    I have just come across your lovely blog and look forward to reading more :)ReplyCancel

  • Sarah17/01/2012 - 9:17 am

    Homemade soup is one of my essentials – I like to take it to work for my lunch throughout the week and the making of it is part of my Sunday rital. I’ll certainly be giving this a go. It sounds wonderfully filling!ReplyCancel

  • Andrea17/01/2012 - 9:52 am

    Your blog looks great! ComplimentiReplyCancel

  • Michelle A17/01/2012 - 7:56 pm

    God knows I love a lentil soup! What a lovely recipe! Will definitely be making this when I’m back in my kitchen. Also: that toast slathered in butter makes my mouth water.ReplyCancel

  • jess white @athriftyfoodie18/01/2012 - 6:31 am

    yes! a lentil soup that is made with dried lentils, you rarely see this!ReplyCancel

  • Carrie18/01/2012 - 9:55 am

    What a beautiful soup. I just love that red color!ReplyCancel

  • Hurst Beans18/01/2012 - 1:11 pm

    Great recipe, thanks for sharing!ReplyCancel

  • Karin18/01/2012 - 5:20 pm

    Thank you for a great recipe! I haven’t seen French lentils in my stores; I’m wondering if I can sub red or brown lentils?ReplyCancel

    • Laura18/01/2012 - 6:09 pm

      Hi Karin, I think the brown might be a better substitute since the red ones cook a lot faster and can go a bit mushy. Or if you can find them under the name “de puy”, those are a good bet too.

  • rx4foodies18/01/2012 - 11:51 pm

    I’m always looking for a good soup recipe… I can’t wait to try this! This is perfect for my 30 days of veganism :)ReplyCancel

  • Michelle @ DailyWaffle19/01/2012 - 12:21 am

    When I saw this soup on this very snowy Seattle morning, I thought, please please please let me have some du Puy lentils in the cupboard. This lentil soup is a keeper, and it was perfect for a wintry night. I have to admit, I did start it off by rendering 3 slices of diced bacon.ReplyCancel

  • Vanessa22/01/2012 - 3:24 pm

    Your recipes and photos are so gorgeous! Thrilled that I found your site. =)ReplyCancel

  • […] French Lentil Soup w/Tomatoes, Tarragon, & Garlic – I’m a huge lentil fan and the pictures of this are just fantastic. If it tastes even half as good as it looks it might be my new favorite dish. (Image Credit: The First Mess) […]ReplyCancel

  • […] I made a HUGE pot of bean soup last Friday. And when I say huge, I mean huge. I took this recipe and switched it a little bit. I did it all in the crock pot and used the 10 bean soup mix from the […]ReplyCancel

  • Sarah26/01/2012 - 6:16 pm

    I made this soup last weekend and it was incredible. I’ve never made anything with thyme and tarragon before – crazy, I know! – and I loved the lemony flavor. Will be making this again!ReplyCancel

  • […] love Laura’s blog The First Mess, and she posted a recipe last week that was of her favorite lentil soup. I thought, I’ve got to make it this […]ReplyCancel

  • Cookie and Kate27/01/2012 - 12:09 am

    Marvelous recipe and post, Laura! I’ve been hunting for a lentil soup that looks just right and here it is. I didn’t know that you had gone to culinary school, that’s so cool. I really only get nervous that something will be “just right” when I’m cooking for company. When I talk to people about cooking, though, I’m always reiterating that it’s not difficult to make something tasty—just mix together foods that taste good together and it will be, as you said, “edible and quite nourishing.”ReplyCancel

  • […] doing a bit of meal planning too. Time to get cooking again, it has been awhile. On the list is lentil soup, tofu balls and tofu ricotta lasagna. That’s a lot of tofu, I swear I don’t eat it […]ReplyCancel

  • Christina Lockwood30/01/2012 - 10:18 pm

    Thank you so much for another delicious recipe! You had me at the description and pics, lentils are a winter staple always look forward to. My family devoured the soup tonight with smiles :) The only change I made was I used fresh plum tomatoes, seeded and diced, in lieu of the canned tomatoes. A new favorite!ReplyCancel

  • […] chose 2 dishes – I’m going to make pulled pork in the slow cooker and then french lentil soup.  Both recipes comes highly recommended, pulled pork from my sister-in-law and the french lentil […]ReplyCancel

  • […] ready for lunches. The wee one loves it topped with avocado. You wonder what goes in the soup? This! Sometimes I put a handful or orzo in too, just for good […]ReplyCancel

  • […] the plan was to only make pulled pork and lentil soup, but then I decided to add jalapeno cheddar beer bread and an apple tart to the list. The pulled […]ReplyCancel

  • […] Lentil and Early Carrot Soup: adapted from The First Mess serves […]ReplyCancel

  • Emily18/09/2012 - 3:14 am

    This is my new favourite soup! And by new, I don’t really mean new because I have made it over 5 times this winter.

    I’m making a double batch tonight – half for my freezer and half for a new mum.

    This soup has such lovely, deep flavours and is so nourishing. It is a ‘feel-good’ soup and I am so grateful you’ve shared it.ReplyCancel

  • […] One of my favorite simple pleasures in the whole wide world is this. You read a new recipe and you have all of the ingredients in your pantry/freezer already. It was fate. I was MEANT to make this for dinner last night. Have y’all tried smoked paprika? If not you should get some. If you do you can make this soup that my MIL loves—>SOUP […]ReplyCancel

  • […] Bon Appetit’s Basmati Rice and Summer Vegetable Salad; a bathtub-sized pot of Laura’s French Lentil Soup with Tomatoes, Tarragon, and Garlic; and 125 of Leanne’s Candy Apple […]ReplyCancel

  • […] This French lentil soup with pimenton and tarragon. It never gets old. […]ReplyCancel

  • Lynette21/03/2013 - 12:49 pm

    I have never seen “french lentils” so if I can’t find them can I use other lentils instead? I love lentil soups and usually make a beef lentil and just freeze it up so that I can have it during the cold season.ReplyCancel

  • Valeria22/03/2013 - 4:22 am

    We made this last night and we were so so impressed –so tasty! We added a handful of mushrooms we had in the fridge, too. Loved it, especially the smokey note from the paprika. Thanks for sharing this!ReplyCancel

  • Miachel (Spiced Curiosity)01/06/2013 - 10:17 pm

    Beautiful in the utmost. Lentils are a definite soulfood.ReplyCancel

  • Sarah10/09/2013 - 9:27 pm

    Hey, just wanted to say that I am really impressed with your blog and the recipes I’ve tried so far including this one. Thanks for all your hard work, it is appreciated.ReplyCancel

  • Inés02/10/2013 - 6:17 pm

    We made this today and it was really great!
    Thank you for the recipe =)
    We had some self-baked bread with it, but less stock (about 2 cups), as we wanted to have something more stew-like.ReplyCancel

  • Sophie21/10/2013 - 3:14 pm

    As a college student who appreciates hearty, wholesome food, this soup was fabulous, especially as it’s getting cold and I’m confined endless studying in my apartment. Not to mention that my boyfriend are two hearty helpings!ReplyCancel

  • […] squash is perfectly balanced by the cauliflower and balsamic caramelized onions. I think I found the perfect lentil soup recipe this week courtesy of The First Mess. I made two minor tweaks: I added a about a cup of […]ReplyCancel

  • Angel15/01/2014 - 12:58 pm

    This looks simply divine! Do you have the nutritional content, by any chance? Thanks!ReplyCancel

    • Laura Wright16/01/2014 - 9:35 am

      Hi Angel, I’m not really aware of the nutrition content, but you can always plug the ingredients into if you’re curious.

  • Taylor19/01/2014 - 4:40 pm

    Made this yesterday and I still don’t really understand how such humble ingredients can turn into something so luxurious tasting (though I suspect the 1/4C of oil has something to do with it). Will definitely be making this again. Thank you!ReplyCancel

  • Laura21/01/2014 - 3:49 pm

    I made this soup last night and it was delicious! This is the first time I have ever cooked with tarragon, which is a shame because I really enjoyed it. I also added cayenne, because I can not seem to ever make soup and not add it. I am sure it’s going to taste even better after having the flavors sit overnight. I can’t wait to try some of your other vegan recipes!ReplyCancel

  • Annie | MontgomeryFest28/01/2014 - 4:11 pm

    This is one of our favorite recipes, but my husband usually cooks..this the first time I’ve seen it and I’m LOVing your blog! The photos are beautiful! Thanks for the recipe..ReplyCancel

  • Linda Atwood30/01/2014 - 3:59 pm

    look forward to trying this recipeReplyCancel

  • lisa07/02/2014 - 9:34 pm

    Just made this soup for my family and boyfriend. They all loved it and had seconds. I will definitely have to try the rest of your recipes. This one was divine.ReplyCancel

  • Tina10/02/2014 - 10:01 am

    Love it, but I can’t even print it out??ReplyCancel

    • Laura Wright10/02/2014 - 4:48 pm

      Hi Tina, if you want to print it you’ll have to copy and paste the recipe into a word processor/notepad app/google document for now. Haven’t found a recipe display plug-in that I’m happy with yet. Hopefully some day!

  • […] Favourite Lentil Soup by, The First Mess {featured above} […]ReplyCancel

  • Jamie G24/02/2014 - 1:02 am

    I made this soup tonight for good friends including kids and everyone loved it! Thank you so much for your beautiful website and delicious recipes. As a reluctant cook, I am inspired and enjoying cooking more than before!ReplyCancel

  • Lauren20/03/2014 - 3:46 pm

    Made this tonight. Realized I didn’t have as many lentil “du puy” as I thought, so I was forced to make do and use 1/2 du puy and 1/2 red lentils. Turned out great–the taste is really good.

    I would say that I come from a big family, so for me a “big pot” is more than this made. After everything was finished, I ended up with about 6 large soup bowl servings, but was expecting a little bit more. Might reduce the oil bc of this next time.

    Great recipe and glad to have it in my repertoire!ReplyCancel

  • 6 Super Filling Soup Recipes28/04/2014 - 11:08 am

    […] Lentil soup is a classic for a reason—beyond its family friendly flavor profile, lentils are considered one of the healthiest foods you could ever eat. Because they’re dried, these little beans take a fraction of the time to soften up, adding body and velvety texture to every bite. One cup of lentils gives you over 60% of your recommended daily amount of fiber, so you’ll be good to go all day. Classic Lentil Soup Recipe […]ReplyCancel

  • Chelle Gonzalez23/09/2014 - 1:11 am

    This was so good! I made it tonight for dinner and my son will be taking some for lunch this week. We give it 10 stars ;) thank you!! And your blog and photos are beautiful!!ReplyCancel

  • allison10/12/2014 - 3:21 pm

    this soup is coming out really good, I’m making it now!I’m happy because I’ve tried to make other lentil soup recipes and they were disappointing, but this looked so good from the photo, I thought I’d give it a try and voila! it is delicious!ReplyCancel

  • Tracee02/01/2015 - 12:05 am

    I’ve made this soup a few times now and I absolutely love it. It’s simple, inexpensive to make (like pretty much every recipe off of the First Mess) and so nourishing. Plus it’s perfectly warming for the winter months. Even my boyfriend couldn’t stop slurping it down. Highly recommended!ReplyCancel

  • Brenda Plummer02/01/2015 - 3:08 pm

    OMG I made this today and I cant stop eating it – I added a finely chopped green chilli for an extra kick – next time I am going to add some mixed beans from a can at the end of the cooking just to make it more filling and then we can have it as a main with some clean eating wholemeal bread. delicious and so easy!! Just wonder could this soup be frozen??? to preplan my meals???ReplyCancel

  • Cristin13/04/2015 - 4:07 pm

    When I saw smoked paprika and tarragon my first thought was, “huh?” I honestly would never have thought to pair these two spices. Oh my goodness the flavor and richness of this is like no other lentil soup I’ve had before. Thank you for sharing your recipe.ReplyCancel

    • Laura14/04/2015 - 11:41 am

      Hey Cristin! So glad that you enjoyed this recipe. It’s one of my all-time favourites from the blog :)

  • Danielle22/05/2015 - 8:52 pm

    I just found your blog a few days ago and am questioning why I did not find it before during my internet meanderings!

    This soup is perfectly seasoned. I hardly ever follow a recipe as written, yet I did follow yours re: the seasonings and we were so happy with our dinner! It’s easily the best lentil soup I’ve ever had.

    I follow Dr. John McDougall’s way of eating, so I replaced the oil with Chateau du Sink (water). I also like my vegetables somewhat crunchy in soups so I did not sauté the carrots and celery as long as you, plus I added the garlic a lot later in the sautéing process.

    To season, I added about 1/2 teaspoon of salt and a few grinds of black pepper after the lentils were cooked, and it was perfect.

    Thank you very much for sharing such a delicious recipe.ReplyCancel

  • Tish Bigelow07/12/2015 - 8:17 am

    Just made this soup. It is just as good as it looks in the picture. Absolutely delicious! A Keeper.
    Thank you!ReplyCancel

pin it!
So in my last post I was talking about how the whole juice fast experience really put me in tune with my body and what it needs food-wise and whatnot. Guess what? My body needed pancakes. On a weekend winter morning, something a bit heartier than a kale, ginger and cucumber juice is… let’s just say it’s ideal. Plus, now that I’ve transitioned out of the juice fast and into solid foods, a healthy indulgence was surely deserved on my part. These little golden beauties did not disappoint. View full post »

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  • Rida11/01/2012 - 6:53 pm

    Can you substitute flax seeds for chia seeds?ReplyCancel

    • Laura11/01/2012 - 8:12 pm

      Hi Rida,
      You can definitely substitute ground flax for the chia in equal amount, but (as I’m sure you know) the flavour of the flax may be a bit stronger.

  • art and lemons12/01/2012 - 2:20 pm

    Hi, Laura. I just discovered your blog over at So Good and Tasty. Your recipes are absolutely beautiful and I can’t wait to try these pancakes!ReplyCancel

  • art and lemons12/01/2012 - 2:26 pm

    oops, I meant to say I found you over at Happyolks—had So Good & Tasty’s lemon tart with rosemary crust on my mind…ReplyCancel

    • Laura12/01/2012 - 2:40 pm

      Oh gosh I’ve had that tart on my mind too! LOVE your photography. So gorgeous in all of its life moments. Thanks for visiting :)ReplyCancel

  • Courtney16/01/2012 - 3:35 pm

    My mouth is watering just looking at these pictures! I’ll have to try these this coming weekend!ReplyCancel

  • Jeanine17/01/2012 - 4:41 pm

    Yum, I love the idea of the cashew cream with these!ReplyCancel

  • […] food blog, it is a wonderful mix of nutrient rich ingredients and unique ideas. When I saw her Carrot cake pancakes with tangy lime cashew cream, I fell in love! It is vegan, nutrient rich and fraking […]ReplyCancel

  • Nimi09/06/2012 - 2:31 pm

    Super yummy, loved these pancakes. Was looking for something special for my b’day and this was perfect. Thanks for another great recipe.ReplyCancel

  • Sol07/09/2013 - 12:36 pm

    OMG! Just having this for breakfast and is zoo good!

  • April Chapman18/06/2014 - 7:28 am

    I was wondering if I coukd use Kamut flour or just organic whole wheat flour. What are your thoughts? My kids will love this recipe.ReplyCancel

  • […] toppin’s: coconut flakes puffed quinoa hemp seeds bee pollen extra mint sesame seeds extra cacao nibs chopped almonds coconut whipped cream/cashew cream etc.! […]ReplyCancel

  • Peach26/07/2015 - 8:54 am

    This looks incredible! Can I substitute both the spelt flours with coconut flour or almond flour?ReplyCancel

    • Laura28/07/2015 - 8:53 am

      Hi Peach, I’m not sure how well that substitution would work. Coconut flour tends to be extremely drying and almond flour makes goods incredibly moist. If I were to try anything, I’d do a full cup of almond flour and a 1/4 cup of coconut flour–possibly even less. The liquids/carrot amount in this recipe might have to be adjusted to accommodate such a change as well. You can try playing with it if you like, but I’m not optimistic on the workability with this one.

  • Tim Hordo18/08/2016 - 12:02 pm

    Hi Laura, what does apple cider vinegar do vs white vinegar…is it just flavour, or are there other things at work there? Thanks!ReplyCancel

    • Laura18/08/2016 - 12:51 pm

      It just creates the leavening/flavour qualities of traditional buttermilk. I like the flavour of apple cider vinegar, but you could do lemon juice, white wine vinegar, any other acidic medium of choice.

pin it!
I’m not one to count nutrients, calories, fat grams etc. I’ve talked about this on here before. I cook and eat based on the season, the colours, the market and where my body/mood is at. It’s a very simple and totally gratifying way to live. Having said that, I just finished a juice fast/feast and I’m starting to look at things a bit differently. Rather, I’m feeling things differently. View full post »

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  • Kate23/01/2012 - 1:40 pm

    This mix sounds great and I’m looking forward to trying it in my morning smoothies. I was just wondering what juice fast/feast regimen you used that made you feel so incredible. I’ve been thinking of doing the same, but I’m really unsure about where to start. Any helpful hints will be much appreciated!! Thanks!ReplyCancel

    • Laura23/01/2012 - 1:57 pm

      Hi Kate, I just literally feasted on fresh juice, water and herbal tea all day for 4 days. My morning juices were more fruit-based and then I progressed to veggie-based ones throughout the day to mirror my normal eating habits. Leading in and out of the fast, I ate primarily raw fruit and veggies. This blog post from My New Roots is really informative on the subject:

      Hope that helps!ReplyCancel

  • Kate23/01/2012 - 3:30 pm

    Great! Thank you so much, Laura. I will definitely check out the website. What wonderful colors veggies have, whole and juiced :)ReplyCancel

  • Christina Lockwood29/01/2012 - 12:19 pm

    Thank you for your inspiration! I was so excited to try this mix and beyond delighted by the results! The taste is superb mixed with almond milk, the green color once mixed is a fun escape from the muted browns and grey of other drinkable proteins and I love that the ingredients were all whole without preservatives found in commercial drinks. Thank you again!ReplyCancel

    • Laura29/01/2012 - 2:25 pm

      So glad you liked it Christina! You rock :)ReplyCancel

  • Keelin29/01/2013 - 9:38 pm

    I just made this and I’m super happy with how it turned out. I used spirulina, and used flax meal instead of hemp seeds because it’s what I had on hand. I just tried it mixed with unsweetened vanilla almond milk and a dash of agave…. it was so good! Thanks for the empowerment!ReplyCancel

  • Brittany25/02/2013 - 10:35 am

    This is such a great idea. Thank you for sharing the recipe.ReplyCancel

  • gluttonforlife25/02/2013 - 10:40 am

    Thanks for this excellent idea. I would be interested to know what the protein content is in a mix like this – any thoughts on how it might compare to whey-based powders?ReplyCancel

    • Laura Wright25/02/2013 - 10:47 am

      I think I mentioned in the post that I did a really rough calculation of the protein content and it hit around 3 grams per tablespoon. So it definitely cannot compare to whey based mixes (I know they have really high protein counts in general). I mostly made this up as a little protein boost of sorts for my smoothies. Again though, my calculation is probably rather crude compared to the more scientific conclusions of actual for-purchase mixes.

  • FRANCES25/02/2013 - 1:43 pm

    I work for a company that routinely randomly drug test the employees. I cannot injest HEMP. Do you have a suggestion for a subsitute and still use the protein mixture.ReplyCancel

    • Laura Wright26/02/2013 - 4:11 pm

      Hi Frances,
      I would replace the hemp seed portion with either ground flax seeds or more chia (or both if you like). Nutritionally and taste wise, hemp is rather unique, so the mix will be quite different. Hope that helps you!

  • Erik28/02/2013 - 9:15 pm

    Would adding brewers yeast to this mix be good or bad?ReplyCancel

    • Laura Wright03/03/2013 - 9:52 am

      Hi Erik,
      I assume if you enjoy the taste of brewer’s yeast, it would be fine. Although I do think it will alter the taste significantly. This mix has a bit of a nutty/spicy/chocolate-y vibe going on, so I can’t imagine the brewer’s yeast contributing much to that. Hope that helps.

  • Anna22/09/2013 - 4:43 pm

    My little brother is in Afghanistan and has sent me this link on FB wanting me to make this for him to take back with him next time he’s home. I’m familiar with everything except for the vanilla powder… What is this?ReplyCancel

    • Laura Wright23/09/2013 - 8:42 pm

      Hi Anna,
      Vanilla powder is a dried version of vanilla extract/beans that’s been ground into a powder, without the use of alcohol as a preservative. I’ve only ever seen in it in health food stores, but you can buy it on Amazon pretty easily. It isn’t completely necessary–you could certainly go without it and still have plenty of flavour in the mix. Hope this helps!

  • Paula24/11/2013 - 11:51 am

    I’ve been looking for a way to make my own protein powder. It seems there are always ingredients in the commercial products that I’m sensitive to eating. I did find one, but it’s incredibly expensive. I’ll be making my own now. Thanks!ReplyCancel

  • […] Make your own vegan protein mix  […]ReplyCancel

  • michelle20/02/2014 - 4:56 pm

    hello! i just saw your blog post as i was doing a search online to make my own protein powder. after all is said and done, how much powder mix do you put with a liquid (almond milk, milk, water, etc?)? 2 tbsp? thanks so much!ReplyCancel

  • Sophie Beraud03/04/2014 - 1:35 pm

    Thanks for this recipe Laura!

    It inspired me to make my own, slightly different version using organic hemp protein powder rather than seeds (to “up” the protein content) and adding home-grown stevia leaves “powder” to satisfy my sweet tooth.

    PS: for those wondering where to get vanilla powder — just make it!! Dry out vanilla pods (air-dry, oven, or dehydrator), grind up using a spice/coffee grinder, and store in an air-tight container in the fridge. Awesomesauce!

    – SReplyCancel

  • Yanneke Josephus Jitta12/05/2014 - 12:51 am

    Any idea how long one could keep the ground mixture? ThanxReplyCancel

    • Laura Wright12/05/2014 - 7:25 am

      Hi Yanneke, As long as you store this in a closed container in the fridge, you could have it for a few months.

  • […] Yummy, vegan + totally empowering DIY protein mix by The First Mess […]ReplyCancel

  • […] them a bit. One came from a dietician who suggested dry milk, oats, and almonds. Another was decidedly fancier with chlorella, hemp seeds, chia seeds, cocoa, vanilla powder, and sesame seeds. Option 1 is a […]ReplyCancel

  • Allie20/08/2016 - 4:41 pm

    Did you grind the seeds & nuts yourself or buy them already ground?ReplyCancel

    • Laura22/08/2016 - 8:56 am

      Hey Allie,
      I can go either way on this. The only two ground components (almonds and chia seeds) are widely available pre-ground. If I only have whole almonds and chia seeds on hand, I’ll grind them up in the dry container of my Vitamix. Really, the same amount of chia seeds could be left whole so that you only require ground almonds.

pin it!
So how did you fare over the holidays? Oh me? Pretty great. There was plenty of food, amazing people, kisses, hugs, cookies  and unexpected (but still wonderful) gifts around every corner. Celebrating anything with those you love is definitely the best thing. Like ever. I never make new year’s resolutions, but this year I’ve decided that it’s important to infuse that celebratory feeling into my routine a little bit more. If it means cozying up to a book when I have a million other things to do, I am going to fully enjoy that luxury. Or maybe after the work week’s done and I wanna get myself some really fancy lady-level bath salts? No question. It’s happening. View full post »

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  • Kelsey02/01/2012 - 11:01 pm

    Love the new look, woman! Chia seed pasta? Um yes. And I’m with you on the bath salts.ReplyCancel

  • Jennifer02/01/2012 - 11:48 pm

    This looks outstanding!ReplyCancel

  • Cathy03/01/2012 - 11:52 pm

    WOW. I am so excited about this ravioli! I will try it. Maybe this weekend. So cool.ReplyCancel

  • Courtney04/01/2012 - 12:14 pm

    These look amazing! It’s a perfect balance of health, flavor, and beauty!ReplyCancel

  • Shelley04/01/2012 - 7:43 pm

    Laura… I’m speechless. This recipe, the photos… simply amazing! And, if I am not mistaken, a new blog theme? Either way.. everything looks beautiful.

    Happy New Year! Been very wonderful meeting you this year, albeit online. Many good thoughts for a wonderful year! XOReplyCancel

  • Heather05/01/2012 - 4:49 pm

    Your Blog is so adorable!
    Congratulations on the Liebster Award ;-)ReplyCancel

  • […] oil into the feed tube until a smooth paste is achieved. Season to taste and set aside. Source: Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in […]ReplyCancel

  • […] & pumpkin garlic knots Sun. lunch: more pumpkin chili & pumpkin garlic knots Sun. dinner: homemade pumpkin ravioli with kale-sunflower pesto M/T/R lunch: spaghetti squash with homemade pasta sauce & sweet peppers Mon. dinner:  random […]ReplyCancel

  • […] from freezer Mon. dinner: spaghetti squash with feta, basil & sun-dried tomatoes Tues lunch: homemade pumpkin ravioli with Swiss chard/parsley pesto Tues. dinner: eggs & tortilla chips (It was a rough, long day. I […]ReplyCancel

  • Jess02/11/2012 - 7:13 pm

    Just found this recipe and my foodie brain is literally bursting with excitement! What a fabulous recipe! Really want to try this perhaps with some rocket instead to use up the surplus in the garden an the moment. Love love it!ReplyCancel

  • Merlin05/11/2012 - 5:35 pm

    I made this tonight for my first meal in my new house; it is absolutely sensational. I would NEVER have thought to combine these ingredients, it’s really opened my eyes to something. Thank you so much!ReplyCancel

  • […] & apple with a side of kale Mon. lunch: barley soup, radishes & cornbread Mon. dinner: sweet potato ravioli with arugula pesto sauce Tues. lunch: red beans & rice with salsa & tortilla chips Tues. dinner: butternut squash […]ReplyCancel

  • […] lunch: eggs & home fries Tues. dinner: egg & cream cheese baguette sandwiches Wed. lunch: sweet potato ravioli with arugula pesto sauce Wed. dinner: smashed potatoes & bleu cheese/beet salad Thurs. lunch: homemade vegetable noodle […]ReplyCancel

  • veronica04/01/2013 - 1:50 pm

    oh my goodness, this looks delicious!! hope i can use whole wheat instead of spelt flour…ReplyCancel

    • Laura04/01/2013 - 8:30 pm

      Hi Veronica,

      Whole wheat flour should work out just fine. The texture might even be softer, which is always a bonus :)


  • Food Wine Fashion30/01/2013 - 12:43 pm

    Laura – saw this recipe over at The Kitchn and I’m an instant follower! This will be a much needed break from my soup making over the past two weeks (it’s been so cold in Denver and I just want something warm and savoury). I LOVE the use of the chia seeds, I’m a big believer in their health benefits.

    So happy to find you!

  • Val07/02/2013 - 7:16 pm

    I’ve been interested in making homemade pasta for ages and looking for an egg-free recipe and came across this deliciousness through Kitchn! Amazing…chia! Can’t wait to try this tonight!ReplyCancel

  • vanessa20/02/2013 - 2:23 pm

    This looks amazing! Could this work with brown rice flour or gf all-purpose flour? (I have to use these two up somehow!)ReplyCancel

    • Laura Wright20/02/2013 - 4:52 pm

      Hi Vanessa!

      I think you could sub either flour, but you may have to introduce a better binder like xanthan gum or perhaps extra ground chia + water mixture. I can see it crumbling without the gluten as a structural component. Let me know how it works out!

  • Cecilie23/05/2013 - 7:10 am

    I love your blog, the look of it, the recipes… and this is no exception. It looks amazing! But the thing is, I don’t have any chia seeds, and they’re quite expensive. Is there any way I can use ground flax seeds instead?

    – CecilieReplyCancel

  • […] dinner: lentil burgers with your favorite toppings, potato wedges & teamed veggies Fri. lunch: sweet potato ravioli (make a lot some Sunday & store it in the freezer) Fri. dinner: pita & hummus turned into […]ReplyCancel

  • Megan06/11/2013 - 1:47 am

    We made this tonight and it was delicious! We made a few adjustments based on what we had on hand. We substituted 1 cup of whole wheat flour for white spelt flour and added an extra tablespoon of water to the dough mixture (for a total of 3/4 cup of water). We went up to “4” on the pasta maker, and I might even try “5” next time since the dough was quite stretchy due to the whole wheat flour. To compensate for only adding half of the required lemon juice to the filling (oops!), we sprinkled just a touch of fresh lemon juice over top of the kale pesto after plating and this really made the pesto flavor wonderfully bright. We’re so happy we found your thoughtful stories and thoroughly tested recipes through TheKitchn!ReplyCancel

  • Beth | {local milk}09/12/2013 - 7:18 pm

    Was trolling the internet for sweet potato ravioli inspiration for tomorrow’s post, looking for something other than the usual sage & brown butter (though don’t get me wrong…that is awesome) and *of course* here you are with a totally original spin on the whole thing. Totally inspired!ReplyCancel

  • Teffy09/01/2014 - 6:17 pm

    That looks incredibly delicious, so so good.
    I love sweet potato on anything, and this seems like the perfect combo.

  • […] Sweet Potato Ravioli with Kale Pesto Chia seeds and spelt flour combine to make ravioli dough for this dish. It may be homemade, but […]ReplyCancel

  • janey bray09/08/2014 - 12:32 pm

    i could not find spelt flour at the store. i am planning to use quinioa flour instead. will that work?ReplyCancel

    • Laura Wright12/08/2014 - 8:46 am

      Hi Janey, I’ve never tried using quinoa flour, but I’m fairly positive that it will not work. Spelt is a relative of wheat, but a more ancient form. So it has a higher protein content and a better starch ratio, which is why it works for this dough. Suitable substitutes for this flour would be: kamut flour, einkorn flour, wholewheat flour or wholewheat pastry flour.

  • Bon15/09/2014 - 7:24 pm

    Another resounding success, we are quickly learning that if it’s a first mess recipe, the meal is guaranteed to be delicious!
    We made a second flavour alongside the sweet potato ravioli- roasted pumpkin (with only a splash of lemon juice), not surprisingly that also works beautifully.
    Also, I substituted the white spelt with all purpose flour by necessity and it turned out fine.ReplyCancel

  • Lucy the Vegan20/11/2014 - 8:56 am

    As a vegan and ravioli fan, this is a must-try recipe for me. Kale is not my biggest favorite though, so if maybe you can recommend me something else instead of the pesto, I would really appreciate it. Anyway, it’s still a really good recipe. :)ReplyCancel

    • Laura Wright20/11/2014 - 9:58 am

      I think you could get away with a traditional basil pesto on this one! Or even using spinach in place of the kale would be delicious :)

  • […] Sweet Potato Ravioli with Kale Pesto from The First Mess […]ReplyCancel

  • […] Sweet potato ravioli? Always a go. Try it from […]ReplyCancel

  • Janey27/03/2015 - 11:31 am

    I love ravioli but I’ve never seen something like this, need to try it asap :) looks wonderful!ReplyCancel

  • […] Beat the sugar rush with raw strawberry twizzlers! 2. Get your nom on with sweet potato ravioli! 3. Grab canvas, modge podge, and magazines to mimic this canvas feel. 4. Gluten free, vegan banana […]ReplyCancel

  • […] around online for different ways of doing it and I used the idea of lasange sheets from this recipe but I didn’t make my own pesto or really follow this recipe. I will say that using fresh […]ReplyCancel

  • […] and want to make your own ravioli, why not try this super healthy version by The First Mess? Sweet Potato Ravioli with Kale Pesto contains no cheese, actually if you take a look at the ingredients, it’s basically all […]ReplyCancel

pin it!
Aside from the odd book or kitchen do-dad here and there, I am a homemade gifts kinda girl to the hilt. I have everything I need in life, but some lovely homemade granola? Or preserves and rustic pickles from your garden perhaps? A pair of chunky-knit mittens with a home-screened tea towel? All of those kinds of things warm my heart and make me feel pretty alright with the world. You know what else does? A big, hot cup of dreamy-spicy chai on cold and bright winter mornings in Ontario.

So in the spirit of the season and wanting to share those warm and lovely feelings with some friends, I made up a batch of really simple chai concentrate. The flavour is leaps and bounds away in deliciousness from the stuff you can buy at coffee shops (which costs more money than anyone should ever have to pay for tea, sugar and spices). Plus! You can mix it with whiskey if you fancy a spicy little hot toddy on a brisk evening. How many coffee shops can do that?

I will definitely recommend that you use some loose leaf tea from a local purveyor of fine quality for this. The taste will always be better because there’s a greater quantity of actual whole leaves (not dusty, icky leftovers) and the freshness can’t be beat. I love to use assam tea here. It’s a variety of black tea from India that has a typically rich and malty flavour profile that stands up to the spices and tangy citrus flavours quite well. A particularly good variety from my favourite teashop ever can be ordered here.

Happy sipping and warmest holiday wishes,
Laura :)

pin it!
pin it!

spicy chai concentrate with an orange twist
serves: makes about 2 litres or 16 one cup servings once mixed
notes: Try to remove most of the white pith from the orange peel to avoid bitterness. Also, this isn’t limited to beverages! A little dab with some steel cut oatmeal would be delicious.

9 cups filtered water
1 orange, peel removed in large strips (save the fruit for a snack)
2 inch piece of ginger, peeled and thinly sliced
4 cinnamon sticks (the big ones)
3 star anise
5 whole cloves
10 green cardamom pods
1/2 tsp ground nutmeg
a few twists of black pepper
1/4 cup plus 2 tbsp black loose leaf tea (try rooibos for a caffeine-free version)
2/3 cup maple syrup or agave nectar
2 tsp vanilla extract

Bring the water to a boil in a large pot. Once boiling, turn off the heat and add orange peel strips, ginger, spices and tea leaves. Steep this mixture for 10 to 15 minutes depending on how strong you want it.

Strain the steeped tea into a large bowl or pitcher. Stir in the maple syrup and vanilla extract. Allow the concentrate to cool completely before pouring into clean mason jars/other container of your choosing.

When heating with non alcoholic liquids, use concentrate in a 1:1 ratio (ie with hot milk, cider, other juice etc). Using booze? Totally your call!

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  • Michelle20/12/2011 - 10:38 pm

    This. looks. amazing. Chai is the best!ReplyCancel

  • Kelsey21/12/2011 - 11:17 am

    Mmm, this sounds perfect. I’m with you. A hug and some good salt is the best kind of gift, to me. Happy Holidays, friend.ReplyCancel

  • shelley21/12/2011 - 6:59 pm

    Laura – This looks amazing. I love chai! After the holidays, when things slow down a bit, I will have to try this. Homemade is always better than anything mass produced for a coffee house! Thank you for the recipe. Have a wonderful holiday season! XOReplyCancel

  • Bhakti29/12/2011 - 11:07 am

    What an interesting recepie to come my way…. was looking for a change in my chai. Will def try it soon :)

  • Genevieve04/01/2012 - 10:50 pm

    I love chai lattes, but I’ve never made my own from scratch…this is a great homemade gift idea, and I love the spice tree too :)
    Just wanted to let you know as well that I included your lovely blog in my nominations for the Liebster Award

  • […] with caffeine for good measure. This could be easy enough to produce at home with a batch of homemade chai concentrate, some strong coffee and the milk of your choice. Heat it all up together and get […]ReplyCancel

  • Cookie and Kate07/10/2012 - 11:03 pm

    I am so excited that you linked to this post. Trying this asap.ReplyCancel

  • Shelley27/11/2012 - 7:26 pm

    hi! do you know if this would last at room temperature or in the fridge, and for how long? I would like to make these as gifts this year.ReplyCancel

    • Laura27/11/2012 - 8:37 pm

      Hi Shelley,
      You could keep the mix sealed in the fridge for 2 weeks. Hope that helps!

  • […] the ginger. Promise. Or if you still want chai but don’t want to take all the time, Laura has a fantastic chai concentrate that comes together […]ReplyCancel

  • […] store in fridge until use. Or, if you have a bit more time (and ingredients) on your hands, make this, only boil it for waaaaay longer than she tells you to (for me, it took an hour or so) to get that […]ReplyCancel

  • Tricia05/10/2015 - 1:29 pm

    Can’t wait to try this. How long does the concentrate keep would you guess?ReplyCancel

  • Juliana03/01/2016 - 7:12 am

    This was really disappointing! I love this blog but all I got from this recipe was a bitter, slightly scented tea. Even the very fresh ginger didn’t seem to add much. Are there some other tips you could give?ReplyCancel

    • Laura03/01/2016 - 7:43 am

      Hi Juliana,
      I’m sorry this was a disappointment for you! I’m curious on how you got that result, and can only think of two possible reasons why this happened:

      Did you use tea bags or loose leaf tea? If you used bags, did you squeeze them out when you were done steeping them?

      Was there any white pith on the inside of the orange peel that you used?

      I’ll try to revisit this recipe this week to see where things could have gone wrong. In the meantime, sending my apologies again.

  • Juliana03/01/2016 - 11:45 am

    Thanks for the message! I love this blog because the recipes work and are super tasty. I am not even vegetarian. As for the chai, I think some of my spices were a bit less than fresh and and maybe my loose-leaf tea was a bit strong. I added more sweetener and diluted a little and it was actually quite nice. It definitely needs milk.ReplyCancel