Winter Vegetable Lentil Chowder Recipe
Ingredients
| 2 1/2 quarts regular-strength chicken broth | ||
| 1 teaspoon white peppercorns | ||
| Coriander seed | 1 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Lemon peel strip | 3 | |
| Lentils | 1 Cup (16 tbs) | |
| Leeks | 3 Large | |
| 1 1/2 pounds banana squash | ||
| 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.
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.
Chef
