Back to Recipes

Hearty Lentil Chowder

Hearty Lentil Chowder

Ingredients

  • 1 cup dried red lentils (can substitute brown lentils)
  • 1 largen, finely chopped yellow or white onion
  • 3 tablespoons garlic, minced
  • 2 cups celery (4 large stalks), finely chopped
  • 1 tablespoon canola oil or olive oil
  • 2/3 cup dried pearled or Scotch barley (not quick-cooking barley)
  • 2 (15-ounce) cans diced tomatoes with liquid
  • 1 cup diced carrots
  • 1 cup parsley, finely chopped
  • 4 cups nonfat chicken or vegetable broth
  • 2 cups water
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Instructions


* Line a colander with paper towel. Pour dry lentils on top and rinse well. Transfer lentils into a soup pot.

* Brown chopped onion, garlic and celery with oil in a small frying pan. Transfer vegetables to soup pot.

* Add remaining ingredients and seasonings to soup pot. Cook over medium heat until soup mixture boils.

* Lower heat and simmer for 1 to 1-1/2 hours, or until both barley and lentils are tender. Since soup will thicken when it cools, you may want to add water when you reheat.

* Soup can be stored in the refrigerator for several days or frozen in portion-size containers.

* Makes 12 (1-cup) servings.

Recipe Info

Views 160
Date January 9, 2006
Categories
Soups and Sauces