Recipes: Lemony Lentil and Potato Chowder

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Our friend Jill Nussinow has a new book, The Veggie Queen: Vegetables Get the Royal Treatment.  Today’s recipe is one of more than 100 in the book, which is organized to help you prepare seasonal produce (Jill also includes recipes to make any time of year).

As cooler weather arrives here in Chicago, and elsewhere, this sustaining chowder makes an ideal lunch or dinner centerpiece.  Jill calls for dry red lentils, but any type will work nicely.  You can read more about the book and purchase it at her website:

Jill notes “This is comfort food at its best.  The lemon and mint also makes it incredibly refreshing and fresh tasting, something not always easy to do mid-winter.”


1 tablespoon olive oil
1 medium onion, sliced
1 tablespoon minced garlic
1/4 teaspoon cayenne pepper
2 cups red lentils
6 cups water mixed with 3 teaspoons soup and stock mix or 6 cups vegetable broth
3 cups unpeeled diced potatoes, red look nice but any will work
1 cup chopped greens like kale, mustard, chard, collards or sorrel
1 teaspoon lemon zest
4 tablespoons lemon juice
1/4 cup chopped mint
Salt and freshly ground black pepper, to taste

How to make it

Heat the oil over medium heat in a large stockpot.  Add the onions and sauté for 3 to 4 minutes until they begin to soften.
Add the garlic and cayenne and cook for 1 minute more.
Add the lentils, broth and potatoes.  Bring the mixture to a boil, then reduce to a simmer.  Simmer, covered, for about 25

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One comment on “Recipes: Lemony Lentil and Potato Chowder
  1. Ihjaz Ahmad says:

    Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!

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