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
One response to “Creamy red lentil chowder”
Oregano is a gread addition to everyday meals, i put them on soups and salads.*,;