Creamy red lentil chowder

Creamy red lentil chowder

Creamy red lentil chowder

Tonight I made creamy red lentil chowder from the Bold Vegetarian Chef cookbook by Ken Charney, which I checked out from the library. Besides changing the proportions (I hate recipes which call for half a package of tofu or half a can of tomato paste), I made the recipe verbatim, and it was delicious. Here is what I used:

  • Sauté:
    • 1 onion
    • 3 carrots
    • 4 stalks celery
  • Add and cook for 20 minutes
    • 1 can diced tomatoes
    • 2 cups red lentils
    • 6 cups vegetable stock
    • 1 cup white wine
    • 1 tbsp minced garlic
    • 1 tbsp oregano
    • 3 bay leaves
    • 1 cinnamon stick
  • Blend in blender plus 2-3 cups of the soup mixture
    • 1 package silken tofu
    • 3 tablespoons shiro miso
    • 2 tablespoons lime juice
    • 2 tbsp. cider vinegar
    • 2 tbsp. red hot
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One Response to Creamy red lentil chowder

  1. Oscar Turner says:

    Oregano is a gread addition to everyday meals, i put them on soups and salads.*,;