Lentil Chowder

Sort & rinse:
1/2 c red lentils

Put the red lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked red lentils & drain.

Stovetop or Oven cooking options below:

(Stovetop)
After draining, put the red lentils in a large pot.

Also add to the red lentil pot:
2 c diced yellow potatoes
2 c diced carrots
1 c diced celery
1 c diced yellow or sweet onions
2 pressed garlic cloves
1 T salt
5 c water
& bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar & simmer on med. for 1 - 1 1/2 hrs.
Stir occasionally, adding more water if the chowder gets too dry.

Serve
or cool down & refrigerate in an airtight container for our to 3 days.

(Oven)
After draining, put the red lentils in a casserole dish.

Preheat oven at 400º

Cover the red lentils with:
1 1/2" - 2" of water
above the red lentils.

Then also add:
2 c diced yellow potatoes
2 c diced carrots
1 c diced celery
1 c diced yellow or sweet onions
2 pressed garlic cloves
1 T salt
to the casserole dish & stir.
Bake covered, with the lid slightly ajar at 400º for 2 hrs.

If the chowder needs more water, always add boiling water when cooking in an oven, so the dish does not crack.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

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