Lentil Chowder
with butter lettuce salad
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.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
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
- Butter lettuce - 8 oz , leaves chopped or torn
Nutrition Facts
Amount Per Serving
Calories
521
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
11g
54%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
41mg
14%
Just a moment...
Sodium
1051mg
44%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
13g
52%
Just a moment...
Sugars
9g
Just a moment...
Protein
19g
Just a moment...
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.
Nutrition Facts
Amount Per Serving
Calories
521
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
11g
54%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
41mg
14%
Just a moment...
Sodium
1051mg
44%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
13g
52%
Just a moment...
Sugars
9g
Just a moment...
Protein
19g
Just a moment...
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Ratings
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