Winter Vegetable Lentil Chowder
|Regular strength chicken broth||2 1⁄2 Quart|
|White peppercorns||1 Teaspoon|
|Coriander seed||1 Teaspoon|
|Whole allspice||1⁄2 Teaspoon|
|Lemon peel strips||3 (Each About 1/2 By 3 Inch, Yellow Part Only)|
|Lentils||6 Ounce (1 Cup)|
|Leeks||1 Pound (3 Large Size)|
|Banana squash||1 1⁄2 Pound|
|Swiss chard||3⁄4 Pound|
In a 5- to 6-quart pan, combine broth, peppercorns, coriander, allspice, and peel.
Bring to a boil on high heat; cover and simmer 20 to 30 minutes to blend flavors.
Sort and discard debris from lentils; rinse lentils.
Trim dark tops and root ends off leeks.
Split in half lengthwise, rinse well, and slice thin.
Peel squash and cut into 1/2-inch cubes.
Add lentils to broth; simmer, covered, for 15 minutes.
Add squash and leeks.
Cover and simmer until both are tender to bite, about 15 minutes.
Meanwhile, cut chard into 1/4-inch strips; rinse and drain.
Add chard to broth; simmer, uncovered, until wilted, about 5 minutes.
Add salt and pepper to taste.