Lentil Chowder
with butter lettuce salad

Name: Lentil Chowder
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Leeks, thinly sliced; 1 Tbsp Chives, chopped; 8 oz Potatoes, Yukon gold or baby yellow potatoes, cubed; 2 Tbsp Butter; 1 Bay leaf; 1 tsp Paprika, smoked; 1 tsp Old bay seasoning (opt); 1/2 tsp Salt; 1/2 cup White wine (sub stock); 4 cups Stock, any type; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1/2 cup Heavy cream; for serving Oyster crackers (opt); 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Cucumbers, cubed; 8 oz Lettuce, butter, leaves chopped or torn

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This vegetarian-friendly chowder uses aromatics, spices, and savory lentils to build layers of flavors.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Lentil Chowder:

Leeks - 2 , thinly sliced
Chives - 1 Tbsp , chopped
Potatoes, Yukon gold or baby yellow potatoes - 8 oz , cubed
Butter - 2 Tbsp
Bay leaf - 1
Paprika, smoked - 1 tsp
Old bay seasoning (opt) - 1 tsp
Salt - 1/2 tsp
White wine - 1/2 cup (sub stock)
Stock, any type - 4 cups
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Heavy cream - 1/2 cup
Oyster crackers (opt) - for serving

Butter Lettuce Salad:

Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1/2 tsp
Oil, olive - 2 1/2 Tbsp
Cucumbers - 6 oz , cubed
Lettuce, butter - 8 oz , leaves chopped or torn

Prep

Leeks - Finely slice leeks. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Chives / Potatoes / Cucumbers / Lettuce - Prep as directed.

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Make

Heat a Dutch oven over medium heat. Add butter and then leeks and bay leaves to melted butter. Saute until leeks are very tender, ~5 minutes.
Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.
Pour wine over leeks and bring to a simmer. Simmer ~3 minutes to reduce slightly.
Add stock and potatoes and return to a simmer. Cover and simmer until potatoes are tender, 10 to 15 minutes. (Note: Adjust heat as needed to keep the liquid simmering gently but not bubbling over.)
When potatoes are tender, remove and discard bay leaves.
If you’d like a thicker soup, use an immersion blender to blend a small portion of the soup and potatoes. (The blended potatoes will serve as a natural thickener.)
Add lentils and simmer until lentils are warmed through, 2 to 3 minutes more.
Remove soup from heat and stir in cream. Taste and season with some salt and pepper.
When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.
Serve soup with chives and crackers (if using). Enjoy salad on the side.

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