Lentil Chowder Recipes

THE BEST LENTIL SOUP

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

CHICKEN, LENTIL & SWEETCORN CHOWDER

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).

LENTIL CHOWDER

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.

FRESH & LIGHT CHOWDER

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.

FISH N LENTIL CHOWDER (DAL MACHH)

Steps:

• Lightly fry fish heads in 2 tbsp oil and keep aside.
• Fry onions in the remaining oil til lightly golden. Add mustard seeds and cumin.
• Add cooked lentils into it.
• Add water, fenugreek, turmeric, cubed tomatoes and salt and bring to simmer.
• Add fish heads and boil for 5 minutes.
• Crush the head roughly using a heavy ladle while on fire.
• Garnish with coriander and take it off the fire to serve.