Red Lentil Sweet Potato Chowder

Soups

NuSci recipe archive

Serves
About 8

Prep time
See recipe

Cook time
See recipe

Ingredients

  • 2 medium onions, chopped
  • 2 large carrots, diced
  • 7 cups water, divided
  • 6 cloves garlic, finely minced
  • 2 cinnamon sticks
  • 2 cups red lentils
  • 4 cups chopped green cabbage
  • 2 medium sweet potatoes, peeled and cut into bite-size pieces
  • 1 28 oz can diced tomatoes
  • 2 teaspoons lemon pepper
  • 1–1½ teaspoons Bragg Liquid Aminos or tamari
  • 2 green onions, chopped
  • 3 tablespoons minced parsley

Instructions

  1. Combine the onions, carrots, 1 cup water, garlic, and cinnamon in a heavy 8–10-quart stockpot. Cook over high heat, stirring frequently, for about 10 minutes or until the onions are soft and transparent.
  2. Add the remaining 6 cups water and lentils, partially cover, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 12–15 minutes or until the lentils have broken down.
  3. Add the cabbage, sweet potatoes, tomatoes, and lemon pepper. Simmer gently, partially covered, for 12–15 minutes or until the potatoes are fork-tender.
  4. Season with Bragg Liquid Aminos and cook for 1 minute longer. Garnish each bowl with green onions and parsley.

Source: NuSci legacy recipe archive. External reference: http://www.vegparadise.com