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Lentil Chowder
with butter lettuce salad

Active: 30 Total: 30

Chowder is an easy and speedy soup to start off the week. It includes leeks that get tender and caramelized and cream for richness. This recipe was last featured in 2021.



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
Lentil Chowder:
  • Leeks - 2 , thinly sliced
  • Green onions - 1 stalk , chopped; white and green parts combined
  • Potatoes, Yukon gold or baby yellow potatoes - 8 oz , cubed
  • Butter - 2 Tbsp
  • Bay leaves - 1
  • Paprika, smoked - 1 tsp
  • Old bay seasoning (opt) - 1 tsp
  • Salt - 1/2 tsp
  • Wine, white - 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


  1. Leeks - Finely slice leeks. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Green onions / Potatoes / Cucumbers / Lettuce - Prep as directed.

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  1. Heat a Dutch oven over medium heat. Add butter and then leeks and bay leaves to melted butter. Saute until leeks are very tender, 6 to 8 minutes.

  2. Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.

  3. Add wine, 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.)

  4. When potatoes are tender, remove and discard bay leaves.

  5. 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.)

  6. Add lentils and simmer until lentils are warmed through, 2 to 3 minutes more.

  7. Remove soup from heat and stir in cream. Taste and season with some salt and pepper.

  8. When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.

  9. Serve soup with green onions and crackers (if using). Enjoy salad on the side.



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