Nell B. Nichols

Vegetable/Lentil Chowder

Preparation info
  • Makes

    6

    large servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You’ll like this hearty soup. It has color and fine flavor

Ingredients

  • 1½ c. lentils, washed
  • 1 qt. water
  • 2½ tsp.

Method

  • Combine lentils, water and salt in large saucepan. Cook, covered, over medium heat 30 minutes.
  • Cook onion and green pepper in butter until tender. Combine all ingredients; simmer, covered, 30 minutes.