Lentil Chowder
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A hearty and warming lentil chowder loaded with vegetables, tender potatoes, and aromatic herbs. This creamy, comforting soup is naturally vegan and perfect for cozy dinners.
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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