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Winter Vegetable Lentil Chowder

the.instructor's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1337 Calories from Fat 45

% Daily Value*

Total Fat 5 g8%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7171.6 mg298.8%

Total Carbohydrates 258 g86.2%

Dietary Fiber 80.6 g322.6%

Sugars 60.6 g

Protein 77 g154%

Vitamin A 1129.6% Vitamin C 463%

Calcium 80.2% Iron 185%

*Based on a 2000 Calorie diet

Winter Vegetable Lentil Chowder Recipe