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Sunday, May 28, 2017

Klunker's red lentil, corn, and potato chowder

Klunker's red lentil, corn, and potato chowder

Looking through my cupboards today, I discovered I had two large bags of red lentils. Grateful that they don't go bad, I decided that maybe I should make something with them.
I decided to try a new recipe and see how it turned out, and I am glad I did.  It will now be on my top 5 list of favorite soups.



My love for lentils comes from my earliest childhood memories.  My mother made, and still makes, the absolute best lentil soup.  Every time I eat lentils, it takes me back in time.  My mother is by far the best cook I know, and the reason I have such a passion for my recipes.
I also want to dedicate this recipe to my friend Sandra, she is an inspiration to me!  She eats SOS (salt/oil/sugar) free, and so this recipe follows those guidelines.
This is an Instant Pot recipe also, so it is done fast.

Ingredients

6c no salt veggie stock or mushroom stock
1.5 cups red lentils, washed and drained (uncooked)
4 medium potatoes, peeled and cubed into bite sized pieces (about 1/2 inch)
8 oz. sliced mushrooms (about 3 cups)
2 cups frozen corn
4 stalks of celery, chopped into 1/4 inch pieces
2 cloves garlic, smashed and minced small
1 medium yellow onion, peeled and chopped small
1 14.5oz. can of chopped tomatoes (no salt added)
2 medium carrots, peeled and cut into 1/4 inch cubes
1 bay leaf 
1/2 tsp. cumin
1/2 tsp. coriander powder
2 tsp. Italian seasoning
1/2 tsp. dried thyme
1 tablespoon no salt seasoning (Costco brand is what I used)


Now, this next part is going to overwhelm you (kidding, this is the best part)! Put all the ingredients into your Instant Pot, and stir to combine well.



Now, put the lid on, set it to seal, and turn the Instant Pot on.  
Set to Manual Mode, and 10 minutes.  When it is done, we are going to do NP (natural release).
Now, walk away and clean up your mess you just made.  But hurry, it will be done soon!

Now, some of you are asking about instructions without and Instant Pot.  I have those here too.  It is just as easy.  
Place all ingredients into a large pot, and stir well to combine.  Place on stove over medium high heat.  Allow to come to a soft boil.  Cover and reduce heat to medium low.  Cook for 20 minutes, stirring half way through.  
At 20 minutes, check the lentils to see if they are done, also the potatoes.  If both are soft, it is done.  (Overwhelmed yet?  hahahaha)

OK, back to the Instant pot instructions.  
When the valve has dropped, you can open your Instant Pot and stir the chowder.  
Serve hot, sprinkled with some herbs.  I used cilantro, and it really gave it a nice pop.  You could also add some hot sauce.
Serve with crusty bread, or all on its own, it will be fantastic!



I hope you give this a try, and enjoy it as much as I do.  It is super easy to make, and has amazing flavors.
If you are not salt free, you can adjust the seasoning as you need to, but I didn't have to (and I am not salt free)



6 comments:

  1. How should I make this if I don't have an Instant Pot?

    ReplyDelete
  2. Now, some of you are asking about instructions without and Instant Pot. I have those here too. It is just as easy.
    Place all ingredients into a large pot, and stir well to combine. Place on stove over medium high heat. Allow to come to a soft boil. Cover and reduce heat to medium low. Cook for 20 minutes, stirring half way through.
    At 20 minutes, check the lentils to see if they are done, also the potatoes. If both are soft, it is done.

    ReplyDelete
  3. This comment has been removed by a blog administrator.

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  4. What could I sub for the mushrooms?

    ReplyDelete
  5. You can just leave them out. You could also put some extra potato and carrots. :)

    ReplyDelete
  6. Can't wait to make it! And about salt, don't use anything but Real Salt! Raw, and full of minerals, it actually helps lower blood pressure.

    ReplyDelete