You are here

Winter Vegetable Lentil Chowder

the.instructor's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Interest: 
Winter
Ingredient: 
Vegetable

Rate It

Your rating: None
4.338235
Average: 4.3 (17 votes)