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little lemon coconut cakes + creamy coconut glaze

Okay so I don’t love cupcakes. Even when the craze hit big time, I wasn’t totally on board. All of those gorgeous sweet little cakes, ornate and decorated just so… had way too much frosting for my taste. It seems to me that there is an inherent issue of ratios with this handheld treat. This is especially true if the frosting is piped on top, as opposed to being smeared rustically. Giant, sweet clouds were distracting me from my favourite part– the actual cake! Then the boutique bakeries were selling frosting shots. Actual shots! Glorified gluttony. And there was a tv show with cupcake shop proprietors competing and snapping at each other about non-rising cakes, time winding down, fillings not jiving with icings, trivial matters completely. Catty. Terrifying. Cupcakes and their whole scene was, without exaggeration, scaring the crap out of me. So I avoided them for a bit. I opted for cookies and actual slices of cake, a tart here and there. I felt fine about it.

But sweet, little snack cakes with just a bit of glaze-y coconut cream on top? I’ve talked myself into a bit of that action. It has a different feel. A bit more casual, but certainly refined. The ratio of sweet topping to lemony and light cake is ideal for someone like me. It’s just a nice little snack to go with tea. A cup-sized cake shouldn’t make you feel like you’ve gone over the edge with indulgence right? It’s individually portioned out of reason, out of fairness and in the interest of an individual’s right to an equal portion of the dozen. It is just. These spelt-based cakes are rich with coconut milk and have a crunchy little dusting of nutty sesame seeds for fun because individual cakes, at their heart, are totally about fairness and super cute fun time with sparkles and everything else great in life. And this is totally one of those throw-it-all-in-one-bowl-and-mix kind of cakes! Everyone wins here.

lemon coconut cakes with coconut glaze and sesames
serves: makes 10-12
notes: Feel free to mix up the citrus a bit! Meyer lemon or orange or lime would all be quite good. Also, as soon as you use 1/2 the can of coconut milk in the batter, put the remaining milk in the freezer so that it can firm up and become more cream-like.

1/2 cup natural sugar
1/3 cup melted coconut oil + extra for greasing
1 14-ounce can coconut milk, divided
zest of 1 lemon
juice of 1 lemon (about 1/4 cup), divided
2 tsp vanilla extract, divided
1 cup white spelt flour
1/2 cup whole spelt flour
1.5 tsp baking powder
1/2 tsp baking soda
small pinch of fine sea salt
2 tbsp agave nectar
small handful toasted sesame seeds

Preheat the oven to 350 degrees F. Grease and flour a 12 tin muffin pan and set aside.

Mix the sugar, coconut oil, half the can of coconut milk, lemon zest, 2 tbsp lemon juice and 1 tsp of vanilla in a medium-large mixing bowl until thoroughly combined.

Sift in the white and whole spelt flour, baking powder, baking soda and salt. Mix into the wet mixture until just combined.

Portion the batter into the prepared muffin tin and bake for 15-20 minutes or until cake springs right back when you push on it and a toothpick comes out clean. Cool pan on a wire rack thoroughly.

Make the glaze: remove the remaining coconut milk from the freezer and give it a little stir. Whisk it up with the remaining lemon juice, vanilla and the 2 tbsp of agave nectar. Spoon on top of the cooled cakes and garnish with the toasted sesame seeds.

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Katrina @ Warm Vanilla Sugar29/01/2012 - 9:14 pm

What a lovely treat! These sound so yummy!

Courtney30/01/2012 - 11:42 am

I agree with you about the whole cupcake thing! I can’t stand tons of icing and people seem to think that is crazy. These little cakes look absolutely delicious!

Jacqui30/01/2012 - 2:17 pm

I have never really liked cupcakes/cake all because of the frosting; way too sweet! But your’s sound just my style! And I love the sesame seed sprinkles too!

MyFudo31/01/2012 - 2:44 am

I love the mix of coconut and sesame seeds…The glaze looks really interesting! I have always loved mini cakes!

CulinarilyCourtney31/01/2012 - 3:22 am

While I have to admit that frosting actually is my favorite part of a cupcake, haha, these little cakes are just too cute not to want to eat them! I love your idea of sprinkling them with sesame seeds–nature’s sprinkles heheh :)

Zita31/01/2012 - 5:04 am

I’m vegetarian but I bake a lot of vegan cakes. These cupcakes are my kind of cakes! In most of my baking I also use whole spelt and white spelt flour. :)

I’ll definitely give a try and bake these muffins!

Jeanine31/01/2012 - 10:55 am

I can’t wait to make these! They’re so cute and what’s better than lemon and coconut?I’m with you on the frosting thing…

Jess @ littlegirlbigappetite31/01/2012 - 1:21 pm

Oh these look so cute and yummy! Glad to stumble upon your page and be a new follower :)

adrienne01/02/2012 - 10:42 am

Couldn’t agree more with cupcake culture. Wow, these little cakes sound dreamy! They’re the grown-up, educated version of the cupcake :)

Kels02/02/2012 - 4:16 pm

Love how you used newspaper for the drippings, can’t believe I hadn’t thought of that. These look like they pack quite a punch. And I agree, never was a cupcake gal myself, although these are something I could buy into.

Margarita03/02/2012 - 11:07 pm

Lovely little things! I, like you, have never gotten into the cupcake craze, but I do like muffins and delicious snackies like this.

Leah05/02/2012 - 10:45 pm

These look perfect – nice hint of coconut w/ sesame but not too sweet! Sounds like a fantastic combo.

rachel07/02/2012 - 8:24 am

New here… love this post. We must be soul sisters, because I couldn’t agree more about the horrors of cupcakes buried in frosting. I must try your recipe. Thanks for sharing.

Mary12/02/2012 - 5:12 pm

Would it be okay to substitute the two spelt flours in this recipe with 1.5 cups of an all-purpose gluten free flour (I use the Bob’s Red Mill brand). I’m new to the gluten free thing and have no idea how the different blends work.

Laura12/02/2012 - 7:06 pm

Hi Mary, I’m not totally sure how Bob’s would do in this recipe (it’s not my favourite blend to be honest). I really, really love this particular blend from another blog: http://www.ohladycakes.com/2012/01/how-to-make-gluten-free-flour.html. I’ve had a lot of success with it when making other treats (including cake). You might have to introduce a binder of some kind (a tbsp of ground flax seeds in 1/4 cup of water, an egg, 1/4 cup of applesauce or something similar) if you go with a GF flour blend in general though. Hope that helps!
-L

Judy @ Seven Second Rhapsody12/02/2012 - 10:29 pm

oh….wow. That just looks like it’ll make any rainy day fill with sunshine!

Mary15/02/2012 - 1:26 pm

Thanks Laura! That really helps. I’m definitely going to try the oh, ladycakes recipe!

Reb23/02/2012 - 6:19 am

Was searching for a sugar-free coconut milk glaze and came across your lovely blog, so glad I did! Your recipes and food philosophy are something I want to see more of– will be visiting often!

[…] Almost-vegan coconut lemon poppyseed cupcakes Very loosely adapted from The First Mess – 1/2 cup unsalted butter, room temperature – 1/2 cup sugar – Half of a 398 ml (14 oz) can of […]

Cookie and Kate25/02/2012 - 2:15 pm

Well, I don’t know how I missed these when you posted them last month, but they look absolutely perfect. Your little coconut cakes are my kind of indulgence.

[…] learned a few valuable lessons today when trying to transform Laura Wright’s Little Lemon Cakes + Creamy Coconut Glaze into doughnuts […]

beet, potato + avocado salad with horseradish vinaigrette


Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurants and the Dave Chang/Christina Tosi-worship/obsession thing. I have the cookbooks, subscribe to Lucky Peach and dream of future trips to New York for some ramen, birthday cake truffles and a cup of cereal milk soft serve often. Like crazy often. The whole thing is just too cool without trying to be too cool. You know? There are the wildly popular (and super pork-y) items that everyone talks about (for good reason), but last time we were in town, there was a beet salad that seriously got me so, so excited about root vegetables. Believe that! Total sleeper hit.

There was a heaped schmear of creme fraiche on the bottom of the plate, lovely cooked beets all diced on top, capers, rough chopped parsley and fresh horseradish. It was really simple, gorgeous to look at and delicious in an easy way. I say easy because you could just scoop it into your mouth and enjoy all of the flavours and textures making sense together. It was balanced and flavourful without too much effort. These ingredients were pretty much made for each other and I can’t believe it took this long for them to get together on a plate in front of me.

A little snag: I can’t eat creme fraiche every day. It’s expensive and my stomach would hate me, so I came up with this version that I can eat all day, every day with avocado and sweet little yukon gold potatoes. Beets tend to have a love affair with anything that’s creamy, tangy or rich so this all works out pretty nicely. The horseradish and shallot vinaigrette punctuates everything with a strong, vinegary bite. It’s just a hearty, composed winter salad. I’m not craving lettuce much these days, but boiled root veggies and potatoes with brine-y stuff and chives on top? Yes please. And lots.

beet, potato and avocado salad with horseradish and shallot vinaigrette
serves: 4-6
notes: dice the shallot as small as you can so that the vinaigrette gets all in there and softens the pieces up.

vinaigrette
1 small shallot, finely diced/minced up
1/4 cup white wine vinegar
salt and pepper
2 tsp prepared horseradish
1 tsp dijon mustard
1/3 cup grape seed or other neutral flavour oil

salad
1/2 lb mini yukon gold potatoes, scrubbed
2 medium beet roots, scrubbed
1 medium avocado, just ripe, not too soft and smushy-messy
10 blades of chives, finely sliced
juice of half a lemon
2-3 tbsp capers
salt and pepper

Make the vinaigrette: Combine the minced shallot and vinegar in a small bowl. Add salt and pepper and whisk well. Add the horseradish and mustard and whisk to combine again. Drizzle the oil into the horseradish/vinegar/shallot mixture slowly as you whisk it vigorously until thoroughly combined. Alternatively, you can throw the whole works except the shallots into the blender and put it on high for a few seconds and add the shallots to the mix after. Set aside.

Place the potatoes in a medium saucepan and cover with cold water by about an inch or two. Bring to a boil over medium-high heat and cook until potatoes yield to a paring knife easily, but not so easily that they mush. About 12 minutes. Remove the potatoes with a slotted spoon and set aside. Place the beet roots in the boiling water and cook until you achieve the same knife-yielding tenderness of the potatoes. This should take longer, about 20 minutes. Remove with a slotted spoon and peel as soon as you are able, without burning your fingers of course. Cut potatoes and beets into small wedges and set aside in separate bowls.

Peel and pit the avocado. Slice it into 1/4 inch thick pieces and lay onto your serving plate. Squeeze the lemon over top of the avocado slices and season with salt and pepper. Drizzle a bit of the dressing here too. Arrange the beets on top of the avocado. Drizzle some of the dressing on top. Sprinkle with salt, pepper and some of the chives. Arrange the potatoes on top of the beets and drizzle with more dressing, salt, pepper and the remaining chives. Scatter the capers on top. Serve.

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amy22/01/2012 - 5:08 pm

oh, this is what winter salad dreams are made of! thank you.

Anna @ the shady pine23/01/2012 - 3:20 am

I could eat this salad any time…it looks really pretty and inviting!

CollegeCooking23/01/2012 - 5:51 pm

I usually bookmark recipes in hopes of getting back to them some day but I went out and made this one immediately as my lunch for the week. The only variations I made were buying pre-peeled/steamed beets and substituting rice vinegar for white wine vinegar because i was all out. Thanks for sharing!

Cookie and Kate27/01/2012 - 12:00 am

Ooh, I love that photo of the red beets in your hand! I want to learn to like beets, but they make my throat scratchy. This salad looks lovely, though.

Laura27/01/2012 - 7:15 am

Oh gosh that used to happen with me when I ate walnuts. Was deeply saddening. But it kind of went away over time! Hopefully beets are in your near future :)

Lindsay27/01/2012 - 2:15 pm

I just found your blog through happyyolks and spent the next two hours reading through your archives. Let me just tell you that I am feeling so very inspired (and hungry)! Your photo’s are beautiful. I love your writing style and your recipe ideas are just brilliantly fresh. Thank you for starting my weekend off right. I can’t wait to hit the market!

Laura27/01/2012 - 6:19 pm

Thank you for the lovely comment, Lindsay! Seriously so kind of you. Have a wonderful weekend :)

Tracy @ Daily Deal Blog02/02/2012 - 11:12 pm

Yum! This looks scrumptious. My kind of salad. 

[…] February 7: Beet, Potato, and Avocado Salad (from The First […]

Hannah06/07/2012 - 12:18 am

Laura – just came across this while traipsing through your archives … I think you might seriously need to change the name of this dish, and call it something like Ron Salad (after my dad). Beets, potatoes, and horseradish are all on his greatest-hits list ;) I can’t wait to make it this fall … another gorgeous recipe. Thanks :)

Geegee16/10/2012 - 3:54 pm

Ok a) I found your blog yesterday and went through the entire archive bookmarking probably every single recipe and

b) This seemed like a very random combination of ingredients but the photo looked so good I made this TODAY (I’m freaking out, I love your blog so much) and oh my god is this heaven in my mouth! I can’t believe these ingredients complement each other so well! I’m very happy :) Keep it up!

Sherry in Union, KY24/02/2013 - 7:34 pm

Not only is this tasty, it is beautiful! Thanks for the recipe!

Olivia @nd the Giant Falafel03/03/2013 - 5:14 pm

Discovered this recipe yesterday and have been day dreaming about it ever since. Had no choice. Made this tonight. Added a 7 min egg and roasted carrot ribbons on top. Amazing meal! Thanks for the great post.

[…] Start off with a fancy but easy salad from The First Mess inspired from the momofuku restaurant group, with an awesome vegan twist of course: Beet, Potato and Avocado Salad with Horseradish and Shallot Vinaigrette.  […]

robyn24/11/2013 - 9:36 am

Saw this recipe the other day and immediately had to make it. Finally rounded up all the ingredients today, except I couldn’t find any proper prepared (or even raw) horseradish at my Aussie grocery store here (boooo) so I substituted a little wasabi, which turned out really well! And I also topped it off with some feta… Man, such a delicious salad. Thank you for posting! The dressing is so delicious I could almost drink it…

Alisa19/01/2014 - 10:11 pm

My boyfriend and I made this salad tonight; it is absolutely divine! The amazing combination of the sweet beets, the sour vinaigrette, salty capers on top of the hearty veggies makes this an amazing meal. So simple too! Will be coming back to this. Thank you for your inspiring recipes!

roberta riccio20/01/2014 - 12:03 am

Great salad_ it was a perfect match for some of the veggies I got from ourr farm share this week. Thank you! all other recipes look so yummy I just had to comment and join in so as no it to miss out!

favourite lentil soup + just food

best vegan lentil soup recipe // via @thefirstmess
When I was going to culinary school, one of our instructors would frequently remind us that all of the fuss, the immense preparation for a 7:30 am cooking lab, the pressure, the precisely laid out plans of attack, the possible fear of inadequacy; it was all just for the sake of food. If you screwed up, the end result would still be edible and quite nourishing, perhaps with a touch more salt, the faintest splash of acid and a bit more time on the fire next time though.

And that was fine. The phrase certainly helped take some of the pressure off; not in a way that made you apathetic either. It just helped your hands to shake less when you were tying up roulades, mindful of the distant but aware gaze from the chef professor. You wouldn’t over-think it if you decided to throw a whole clove in to steep with a savory apple, onion and balsamic jam. You knew it would work and it freed you up to focus on your small dices, sautes, blanches, on and on. It helped us to consider the bigger picture.

The “just food” mantra has worked its way into my home cooking too.  Making soup used to be a rather daunting task to me. I always thought that soup was the one simple thing that showed real kitchen prowess. It was certain proof of authentic experience. Thinking of its transformative nature, its ability to turn inexpensive items, scraps, leftovers and afterthoughts into something comforting and whole, a dish with renewed purpose and character, was intimidating as hell to me.

When it finally kicked in that it was just food, an infinitely variable nourishing substance no matter the end result, the soups started tasting a lot better. I take my time, taste as I go and linger over the pot so as to take it all in with every languid stir. I’ve also realized that most soups can be quite forgiving if you take a wrong turn, use too much spice or absentmindedly forget to stir up some rapidly browning onions. It all comes out in the wash. Everyone eats and feels warm and everything is certainly quite good with a decent crust of bread.

This is my go-to lentil soup. It’s a bit smoky and rich with pimenton, tomatoes and olive oil, studded with the usual celery, carrots and onions, earthy and lemony  from thyme and tarragon. It is a simple serving of food that has great effect. Rather easily thrown together but complex and rich. Economical but satiating and full of grace. It is something that every home cook can (and should) tuck under their sleeve for when the deep winter chill sets into the bones and the variety of vegetables winds down to a bit of a minimum. It embodies the benefits of preparation and self-care and it makes your heart feel warm, maybe going a little bit past the criteria of “just food.”

best vegan lentil soup recipe // via @thefirstmess
best vegan lentil soup recipe // via @thefirstmess
french lentil soup with tomatoes, tarragon and garlic
serves: makes a big pot
notes: I know a 1/4 cup sounds like a lot of oil, but this makes a giant pot of very nutritious food. The volume of oil helps to stew the onions, garlic and herbs so that they effortlessly melt into the soup, meshing all of the flavours seamlessly (and rather luxuriously). Alternatively, you can use less oil and add spoonfuls of stock gradually to prevent sticking/over-browning.

1/4 cup olive oil
1 medium onion, small diced
4-5 sprigs of thyme, leaves removed and roughly chopped
2 tsp dried tarragon, crushed up with your fingers a bit
1 tsp smoked paprika
4-5 cloves of garlic, peeled and minced
2 medium carrots, peeled and small diced
1 large stalk celery, small diced
1 28 ounce can dicd tomatoes
1 1/3 cups french lentils, picked over, rinsed and drained
6ish cups vegetable stock
salt and pepper

Heat the oil in a large, heavy bottomed pot over medium low. Add the onions and saute for at least 10 minutes, stirring them around frequently. It shouldn’t sizzle too loudly, this is a slow-cooking kind of process. When the onions are quite soft, add the herbs and paprika and saute for another 5 minutes, stirring all the while. Add the garlic and stir until very fragrant. Add the carrots and celery and cook for another 5-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir  to coat vegetables. Cook out the tomatoes for about 5 minutes so as to remove some of their raw, tin-y-ness. Add drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot. Add remaining stock, give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a heavy lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season to your liking

Serve hot with a bit of fresh herb on top and a nice crust of bread.

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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!

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.

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 :)

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!

Andrea17/01/2012 - 9:52 am

Your blog looks great! Complimenti

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.

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

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

Carrie18/01/2012 - 9:55 am

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

Hurst Beans18/01/2012 - 1:11 pm

Great recipe, thanks for sharing!

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?

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.
-L

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 :)

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.

Vanessa22/01/2012 - 3:24 pm

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

[…] 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) […]

[…] I made a HUGE pot of bean soup last Friday. And when I say huge, I mean huge. I took this recipe http://www.thefirstmess.com/2012/01/16/favourite-lentil-soup/ and switched it a little bit. I did it all in the crock pot and used the 10 bean soup mix from the […]

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!

[…] 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 […]

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.”

[…] 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 […]

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!

[…] 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 […]

[…] 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 […]

[…] 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 […]

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

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.

[…] 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 […]

[…] 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 […]

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

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.

Laura Wright21/03/2013 - 1:14 pm

Hi Lynette! Brown lentils would also work just fine :)
-L

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!

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

Beautiful in the utmost. Lentils are a definite soulfood.

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.

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.

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!

[…] 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 […]

Angel15/01/2014 - 12:58 pm

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

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 nutritiondata.com if you’re curious.
-L

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!

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!

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..

Linda Atwood30/01/2014 - 3:59 pm

look forward to trying this recipe

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.

Tina10/02/2014 - 10:01 am

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

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!
-L

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

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!

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!

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 […]

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!!