Healthy Root Vegetable Chowder with Autumn Spices

A thick and rich chowder brimming with healthy root vegetables and red lentils. A hearty meal in a bowl that you and your family will love on a cold Fall or Winter day.

Course Main Course

Cuisine American

Keyword autumn, chowder, healthy, Healthy Root Vegetable Chowder with Autumn Spices, root, spices, vegetable

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6 servings

Ingredients

3 tablespoons olive oil
1 large onion chopped
1 pound carrots peeled and chopped
6 celery stalks chopped with leaves
2 medium parsnips peeled and chopped
2 tablespoons freshly grated ginger
1 ½ tablespoons finely minced garlic
1 ½ teaspoons turmeric
2 teaspoons ground coriander
1 small butternut squash peeled and chopped (see note)
2 medium sweet potatoes peeled and chopped
1 large bunch cilantro divided
48 ounces vegetable broth
¾ cup red lentils
15 ounce can chick peas
3 cups baby kale
1 ½ cups Greek yogurt full or reduced fat (optional)
Salt to taste

Instructions

In a large stock pot heat olive oil over medium heat for 2 minutes. Add onion, carrots, celery and parsnips. Saute the vegetables for 10 minutes until they are starting to soften.
Add ginger, garlic, turmeric and coriander and stir the spices with the vegetables for 4-5 minutes until fragrant and just starting to lightly brown.
Add butternut squash, sweet potatoes and the chopped lower stems of the cilantro. Pour in the vegetable broth and bring the mixture to a boil over medium high heat.
Lower the heat to medium and cook for 20 minutes. Add the lentils and chick peas and cook for 15 minutes. At this point the chowder can be refrigerated for 1-2 days if you want to make it ahead.
When ready to serve, bring mixture to a boil and add the kale and the chopped leaves of the cilantro, reserving some for garnish. Taste for salt and add as desired.
Cook the chowder for 5 minutes and spoon into bowls topped with the Greek yogurt, if desired.