Vegetable/Lentil Chowder

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    large servings

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

  • c. lentils, washed
  • 1 qt. water
  • tsp. salt
  • ¾ c. chopped onion
  • c. chopped green pepper
  • c. butter or regular margarine
  • ½ c. chopped pimientos
  • 1 (1 lb. 14 oz.) can tomatoes
  • ¼ tsp. pepper

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.