Lentil Chowder
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
You've got to try this lentil chowder because it's one of my go to weeknight dinners. Red lentils are packed with protein and fiber, keeping you satisfied for hours, and the best part is this whole thing comes together in under an hour. The creamy coconut milk makes it feel indulgent while the vegetables add wonderful depth and nutrition. It's incredibly budget friendly too, since lentils are so affordable, and honestly there's barely any prep work involved. Just chop your veggies, throw everything in a pot, and let it simmer while you relax. Your kitchen will smell amazing.
Ella x
Ingredients
- 200 gred lentils
- 300 gpotatoes(diced)
- 200 gcarrots(sliced)
- 100 gcelery(chopped)
- 1onion(diced)
- 3garlic cloves(minced)
- 1000 mlvegetable stock
- 400 gcanned diced tomatoes
- 200 mlcoconut milk
- 30 mlolive oil
- 2bay leaves
- 5 gdried thyme
- 5 gsea salt(to taste)
- 2 gblack pepper(to taste)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for about 5 minutes until softened and fragrant.
Tip: Stir occasionally to prevent sticking and ensure even cooking.
- 2
Add minced garlic to the pot and cook for 1 minute until aromatic.
Tip: Garlic burns quickly, so don't let it cook too long.
- 3
Pour in the vegetable stock and bring to a boil. Add the lentils, diced potatoes, bay leaves, and thyme. Reduce heat and simmer for 20 minutes until lentils and potatoes are tender.
Tip: Stir occasionally to ensure even cooking and prevent sticking.
- 4
Stir in the canned tomatoes and coconut milk. Continue simmering for 8-10 minutes until all vegetables are fully cooked and the soup reaches your desired consistency.
Tip: The coconut milk adds creaminess without dairy; stir well to incorporate.
- 5
Season with sea salt and black pepper to taste. Remove bay leaves before serving.
Tip: Taste as you go—lentils absorb flavour so you may need more seasoning than expected.
- 6
Ladle into bowls and serve hot. Optional garnish with fresh parsley or croutons.
Tip: This chowder tastes even better the next day as flavours develop.
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