Manhattan Clam & Lentil Chowder
Prep Time: 10 Minutes
Total Time: 45 Minutes
Servings: 8
Red lentils add heartiness and extra protein to a classic cozy soup that is perfect for any cold and blustery night. The best part? It is completely pantry-friendly! Serve a cup of it as a first course, or make it into a meal by adding some crusty whole grain bread and a side salad.
Ingredients
Directions
Nutrition
Ingredients
Directions
- Drain clams, reserving juice. Set both aside.
- Heat large saucepan over medium-high heat. Cook bacon, stirring often, until crispy, about 4 minutes. Remove with a slotted spoon to paper towel-lined plate; set aside. Drain off and discard all but 1 Tbsp (15 mL) fat. Reduce heat to medium.
- Add onion, celery, carrot, and thyme. Cook, stirring occasionally, until softened, about 4 minutes. Add potato and garlic; cook, stirring, for 1 minute.
- Add tomatoes and their juice, water, reserved clam juice, lentils, and bay leaves; cover and bring to a boil. Reduce heat and simmer until potatoes and lentils are tender, about 25 minutes. Discard bay leaves. Stir in reserved clams, cooked bacon, and lemon juice. Season with salt and pepper and serve.
Quick tip: Any all-purpose or boiling potato will work for this recipe – be sure to avoid baking or russet potatoes, as they will fall apart in the soup.
Nutritional Information
- Serving Size: 1 1/2 cups (375 mL)
- Per serving:
- Calories 230
- Total Fat 7 g
- Saturated Fat 2 g
- Cholesterol 25 mg
- Carbohydrates 26 g
- Dietary Fibre 5 g
- Sugar 5 g
- Protein 18 g
- Sodium 270 mg
- Potassium 717 mg
- Folate 4 mcg
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