Cheesy Lentil Chowder
A warm, hearty lentil chowder filled with tender vegetables, smoky bacon, and creamy Gouda that comes together in about an hour for a cozy, comforting meal.
Servings 8
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.
Nutrition
Serving: 1 | Calories: 475kcal | Carbohydrates: 47g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1080mg | Fiber: 16g | Sugar: 4g