Description
This Creamy Lentil Chowder is hearty, comforting, and packed with flavor from red lentils, warming spices, and a creamy coconut milk (or cream) finish. A wholesome one-pot recipe perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 cup red lentils, rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1 (13.5 oz) can coconut milk (or 1 cup heavy cream)
- Salt and pepper to taste
- Optional toppings: fresh parsley, croutons, a swirl of cream, or a sprinkle of smoked paprika
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, cumin, smoked paprika, and turmeric and cook for another minute until fragrant.
2. Stir in rinsed red lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and beginning to break down.
3. Remove the bay leaf. Stir in coconut milk (or heavy cream) and simmer for another 5 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste. If desired, use an immersion blender to partially blend the soup for a smoother texture.
5. Serve hot, garnished with fresh parsley, croutons, a swirl of cream, or a sprinkle of smoked paprika.
Notes
Rinse the lentils before cooking to remove debris and extra starch.
Avoid overcooking the lentils—they should be tender but still hold their shape.
If the chowder is too thick, add a little extra broth or water. If it’s too thin, simmer longer until it thickens.
Taste and adjust seasonings as you cook to ensure balanced flavor.