This nourishing and easy to make Winter chowder recipe combines goober nuts and red lentils with cinnamon and red wine in a creamy beef bouillon.
Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup gouber nuts, crushed
2 garlic cloves, halved
5 oz. red lentils, diced
4 potatoes, peeled and diced
2 cups beef bouillon
1 tsp. cinnamon
1/2 cup red wine
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
light Feta cheese salad to serve
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put gouber nuts and onion mixture in a blender. Blend until smooth.
Put gouber nut mixture into a deep pan. Add red lentils, potatoes, beef bouillon, cinnamon, red wine, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with a light salad and lots of soft buttered rolls.
