Lentil Chowder Food
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.
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
CORN CHOWDER
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Categories Soup/Stew Potato Vegetable Appetizer Dinner Corn Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
- Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
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