When temperatures drop and the house starts to feel a little cooler, a warm bowl of Cheesy Lentil Chowder is one of the easiest ways to bring comfort back into the kitchen. This cozy soup starts with Hurst’s Garlic and Herb Flavored Lentils, which come with a seasoning packet that adds depth without extra work.
I’d like to thank Hurst’s Brand for sponsoring this post.
You can find Hurst’s Garlic and Herb Flavored Lentils in the dry beans aisle near the split peas and other soup mixes. Since the lentils cook quickly and naturally thicken the broth, this chowder becomes creamy, hearty, and satisfying in a way that makes it perfect for winter evenings.
Why You’ll Love This Cheesy Lentil Chowder
If you enjoy simple, cozy winter soup recipes, this Cheesy Lentil Chowder will become one you make often. It has the heartiness of a classic potato soup with the added richness of smoked Gouda and the natural protein from lentils.
Because lentils are packed with fiber, iron, and plant-based protein, this chowder fills you up in a balanced way while still feeling indulgent. The seasoning packet from the Hurst lentils blends into the broth so every spoonful has a warm garlic herb flavor.
This recipe makes a big, hearty pot of soup!
Ingredient Notes
- Hurst’s Garlic and Herb Flavored Lentils: These lentils cook quickly and come with a seasoning packet that builds instant flavor. They create a thick, creamy base as they soften, which makes this chowder feel rich without needing too much dairy.
- Vegetables: Carrots, celery, onion, and potatoes form the backbone of this soup. The potatoes give body and help create a hearty chowder texture.
- Smoked Gouda: This cheese melts smoothly and adds the creamy, smoky taste that sets this Cheesy Lentil Chowder apart from a basic lentil soup.
- Heavy cream: A small amount rounds out the broth and balances the herbs.
- Bacon: Used as a topping, bacon adds crisp texture and a savory finish.
- Lemon zest: A small touch that brightens the entire pot, especially when paired with rich cheese.
How to Make Cheesy Lentil Chowder
This recipe comes together in one pot, and each step builds flavor from the start.
Step one: Rinse and drain the lentils. Set them aside so they are ready when you need them.
Step two: Cook the bacon in a large soup pot until crisp. Place the bacon on a paper towel lined plate and crumble when cooled. Keep about two tablespoons of the drippings in the pot to help flavor the vegetables.
Step three: Add the celery, carrots, and onion. Cook for 10 to 15 minutes until the vegetables soften. This step helps the carrots become tender before the lentils finish cooking.
Step four: Stir in the potatoes, the rinsed lentils, and the Garlic and Herb seasoning packet from the lentil bag.
Step five: Pour in the chicken broth and bring the pot to a boil. Lower the heat and let the Cheesy Lentil Chowder simmer for 30 to 35 minutes. Stir occasionally until the lentils and potatoes are tender and the chowder thickens naturally.
Step six: Take the pot off the heat. Stir in the smoked Gouda and heavy cream until the cheese melts smoothly into the broth.
Step seven: Add the lemon zest, then taste and season with salt and pepper before serving.
Step eight: Serve warm with crumbled bacon, fresh parsley, or a little extra Gouda on top. This soup holds heat well, so it stays cozy even after sitting for a bit on the table.
The printable recipe card is below when you are ready to cook.
Substitutions and Variations
- Try a different cheese: Cheddar or Colby Jack create a milder flavor while still keeping the soup creamy.
- Skip the bacon: Butter or olive oil works well for the vegetables if you want a meatless version.
- Add greens: Stir in spinach or kale during the last few minutes for extra color and nutrition.
- Thicker texture: Simmer a few minutes longer or lightly mash some potatoes in the pot.
If you’re looking for more ways to warm-up this winter, try my Marry Me Chicken 15 Bean Soup and this Jalapeño Popper White Chicken Chili. These are also two more great recipes that feature Hurst Brand beans.
Crissy’s Cheesy Lentil Chowder Tips
- Cut the carrots small: They soften slowly, so bite sized pieces cook more evenly.
- Keep enough drippings: Two tablespoons build flavor without making the chowder greasy.
- Simmer until creamy: Lentils release starch as they cook, so the chowder thickens naturally. You will need to test for
- Melt cheese off the heat: This keeps the Gouda silky and smooth.
- Brighten with lemon: A small amount of zest sharpens the flavor and balances the smoky cheese.
- Reheat gently: Add broth if the chowder thickens overnight.
- Freeze the base only: For the best texture, freeze the chowder before adding the cream and cheese.
Storage Instructions
- Room temperature: Let the Cheesy Lentil Chowder cool for about 30 minutes before storing.
- Refrigerator: Keep in an airtight container for up to 4 days. Add a splash of broth when reheating if needed.
- Freezer: Freeze the chowder base without dairy for up to 3 months. Thaw in the fridge, reheat gently, then stir in the cream and cheese.
Frequently Asked Questions
Yes. Lentils provide lots of protein, healthy fiber, iron, and several minerals.
Yes. The flavors deepen as the soup rests, and leftovers warm up well for quick meals.
No. Lentils cook quickly, so a simple rinse is all they need. It’s a big reason why I love cooking lentils!
This Cheesy Lentil Chowder creamy, smoky, and full of delicious garlic flavor. It’s a really unique twist on a hearty soup recipe, and one that I hope you’ll try this winter!
More Lentil Soups
Cheesy Lentil Chowder
Ingredients
- 1 package Hurst’s Garlic and Herb Flavored Lentils including seasoning packet
- 8 cups low sodium chicken broth
- 8 slices bacon
- 2 stalks celery diced
- 2 large carrots diced
- 1 small onion diced
- 2 large russet potatoes diced into 1 inch pieces
- 1 cup shredded smoked Gouda cheese
- 1/2 cup heavy cream
- Zest of one lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse and drain the lentils and set aside.
- Cook the bacon in a large soup pot or Dutch oven until crisp. Transfer the bacon to a paper towel lined plate. Once cool, crumble and set aside for topping.
- Drain most of the bacon grease, leaving about 2 tablespoons in the pot.
- Add the celery, carrots, and onion. Cook for 10 to 15 minutes until softened. This step helps the carrots become tender before the lentils finish cooking.
- Stir in the potatoes, lentils, and the seasoning packet from the lentil package.
- Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender and the chowder has thickened.
- Remove from heat. Stir in the smoked Gouda and heavy cream until melted and smooth.
- Add the lemon zest. Taste and season with salt and pepper as needed.
- Serve topped with the crumbled bacon, parsley, and extra Gouda if desired.
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