top of page
  • Krista A. Parr

Curried Lentil Chowder

I'll admit this recipe is more of a Fall/Winter favourite, but bone broth season doesn't end in my kitchen! Plus, this is a fairly quick & easy recipe that seems fancier than it actually is, so I want to make it available so you can add it to your repertoire of healthy weeknight meals.

Curried Lentil Chowder

When it comes to meatless meals, to be honest, my husband does enjoy them but often feels hungry again soon after. But not with this soup! The lentils, creamy cashews, and bone broth lend just enough protein, fiber, and healthy fats to satisfy even the biggest of appetites.

Now, about bone broth. It's been enjoying quite the renaissance in recent years but grandmothers everywhere have been brewing it up since 'forever' There is traditional wisdom in this healing, nutritive, easy-to-digest food, and I often recommend that my clients make it a staple of their diet. If you've never made bone broth before, the process can seem daunting. It's actually quite simple, but I completely understand why some people aren't as excited as I am to turn bones into soup. Luckily, there are now some fantastic store-bought options available. As a Brand Ambassador for Vista Magazine I was fortunate to receive several tubs of The Wild Moon Organics Co. chicken bone broth. This was the first store-bought bone broth I had ever used and I have to say it is WONDERFUL! I'm going to continue making my own broth for the most part, but I'm happy to be able to recommend this stuff to clients who need a high-quality, traditionally made, convenient broth.

Curried Lentil Chowder

Makes about 4 servings


1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1/3 cup French lentils (also called du Puy lentils), rinsed well in a strainer under running tap water

1/3 cup packed fresh parsley, roughly chopped

1 heaping teaspoon Madras curry powder

1/3 cup raw cashew nuts

450 ml tub of Wild Moon Organics Co. chicken broth (or use homemade)

450 ml water (or use extra bone broth)

1 Bay leaf

1 teaspoon apple cider vinegar

Fresh ground pepper

Appprox. 1 tablespoon coconut oil for sautéing


Place the cashews is a dish with about a cup of warm water. Allow them to soak while you chop the veggies and prepare everything else.

Melt coconut oil in a soup pot over medium heat. Sauté the onion, celery, and carrot until the onion is translucent, approximately 5 minutes.

Add the lentils, curry powder, garlic, and a couple cranks of fresh ground pepper. Mix and cook for a minute or two.

Add the broth, water, and Bay leaf. Bring to a boil, then reduce to minimum, cover tightly with lid, and simmer for 30 minutes (until lentils are soft).

Strain the cashews and place in a blender along with the apple cider vinegar and approximately 1.5 cups of the soup. Blend until smooth. Return to the pot along with the parsley. Taste and add sea salt and more fresh ground pepper if necessary. Garnish with fresh parsley, if desired, and enjoy!

124 views0 comments

Recent Posts

See All
bottom of page