LENTIL CHOWDER
This is a recipe I got out of a magazine (around 20 years ago) that really fills you up on a cold day. The main ingredients (lentils, ham, mushrooms, carrots, celery, onions) can cook all day in either a crockpot, or a stove-top pot - although I have always made it in a crock pot. The addition of mushroom soup, beef boullion granules and parsley help with the overall taste and seasoning. This recipe is easily adjusted for personal taste (can omit one of the vegetables, or add more/less of one) and takes very little preparation time. The soup tastes great as a leftover, too!
Provided by Midwest Mama
Categories Chowders
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a crockpot combine all ingredients.
- Salt and pepper to taste.
- Cover and cook on low setting of 8 to 10 hours (or on high setting for 4 to 5 hours).
- Refrigerate unused portions (tastes great reheated).
- Note: If you like a "chunkier" soup, add less water.
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
FRESH & LIGHT CHOWDER
There's no need for shop-bought soup with this quick and nutritious recipe
Provided by Good Food team
Categories Dinner, Soup
Time 50m
Number Of Ingredients 13
Steps:
- Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
- Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender - I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.
Nutrition Facts : Calories 255 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.09 milligram of sodium
CHICKEN, LENTIL & SWEETCORN CHOWDER
A winter warmer without the calories. Try making double and freezing for extra-quick midweek meals
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
- Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).
Nutrition Facts : Calories 252 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.75 milligram of sodium
More about "lentil chowder recipes"
CORN-LENTIL CHOWDER - BETTER HOMES & GARDENS
From bhg.com
5/5 (6)Total Time 1 hr 20 minsCuisine Indian, AmericanCalories 325 per serving
- In a large pot heat olive oil over medium-low heat. Add onion; cook until slightly softened, about 3 minutes. Add curry powder and turmeric; cook 1 minute. Add broth, the water, ginger, and, if using, corn cobs. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
- Remove cobs from broth; cool slightly. Using back of a paring knife, scrape cobs over pot to remove as much liquid as possible; discard cobs.
- Stir in lentils. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until lentils are tender. Season with salt and black pepper. Stir in 2 cups corn; cook 10 minutes more, stirring occasionally.
- Using an immersion blender or food processor, blend soup until smooth. Just before serving, in a small saucepan heat chili oil over medium heat. Add remaining 1 cup corn to oil. Cook until corn is golden, 3 to 4 minutes. To serve, top soup with toasted corn, flowers and, if desired, sour cream.
RED LENTIL CORN CHOWDER - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (8)Total Time 30 minsCategory SoupCalories 443 per serving
- Coat the bottom of a medium pot with oil and place over medium heat. When oil is hot, add onion and jalapeño, if using. Sauté until onion is softened, about 5 minutes. Add garlic, cumin, ancho chile powder and oregano, and sauté about 1 minute more, until very fragrant.
- Add 2 cups broth, coconut milk, beer (or another cup of broth), and lentils. Bring to a simmer and lower heat. Allow to simmer, uncovered, for 10 minutes, stirring occasionally. Add corn and tomatoes to pot allow to continue simmering unit the lentils fall apart and corn has reached desired tenderness, about 10 minutes more. Add up to an additional cup of broth during cooking if the mixture becomes too thick.
CORN, COCONUT & LENTIL CHOWDER RECIPE | RECIPES.NET
From recipes.net
SWEETCORN RED LENTIL AND COCONUT CHOWDER | ONE …
From onearabvegan.com
SALMON CHOWDER – LENTILS.ORG
From lentils.org
LENTIL CHOWDER RECIPE | KASHEVAR
From kashevar.com
CHICKEN, LENTIL & SWEETCORN CHOWDER RECIPE | RECIPES.NET
From recipes.net
TRASH CAN CHOWDER (LENTIL CORN CHOWDER) - FLAVOR BIBLE
From flavorbible.com
CORN, COCONUT & LENTIL CHOWDER RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CORN & LENTIL CHOWDER WITH BACON – LENTILS.ORG
From lentils.org
LEMONY LENTIL TURNIP CHOWDER [VEGAN] - HEALTHY …
From healthymidwesterngirl.com
CORN AND LENTIL CHOWDER | DRFUHRMAN.COM
From drfuhrman.com
SLOW COOKER CHICKEN AND LENTIL CHOWDER RECIPE | A …
From amagicalmess.com
SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
From cookieandkate.com
SPICED CORN, LENTIL AND BUTTERNUT SQUASH CHOWDER …
From lovefood.com
LOVELY LENTILS - CHRISTINA COOKS
From christinacooks.com
LET THESE SAUCY LENTILS TOP YOUR DUMPLINGS, RICE, POTATOES AND MORE
From washingtonpost.com
CORN LENTIL CHOWDER IN THE INSTANT POT - CHANTY VEGGIE
From chantyveggie.com
CORN AND LENTIL SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love