Rinse and drain the lentils and set aside.
Cook the bacon in a large soup pot or Dutch oven until crisp. Transfer the bacon to a paper towel lined plate. Once cool, crumble and set aside for topping.
Drain most of the bacon grease, leaving about 2 tablespoons in the pot.
Add the celery, carrots, and onion. Cook for 10 to 15 minutes until softened. This step helps the carrots become tender before the lentils finish cooking.
Stir in the potatoes, lentils, and the seasoning packet from the lentil package.
Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender and the chowder has thickened.
Remove from heat. Stir in the smoked Gouda and heavy cream until melted and smooth.
Add the lemon zest. Taste and season with salt and pepper as needed.
Serve topped with the crumbled bacon, parsley, and extra Gouda if desired.
Tips
Tips:
Cut the carrots small: They soften slowly, so bite sized pieces cook more evenly.
Keep enough drippings: Two tablespoons build flavor without making the chowder greasy.
Simmer until creamy: Lentils release starch as they cook, so the chowder thickens naturally. You will need to test for
Melt cheese off the heat: This keeps the Gouda silky and smooth.
Brighten with lemon: A small amount of zest sharpens the flavor and balances the smoky cheese.
Reheat gently: Add broth if the chowder thickens overnight.
Freeze the base only: For the best texture, freeze the chowder before adding the cream and cheese.
Notes:
Are lentils healthy?
Yes. Lentils provide lots of protein, healthy fiber, iron, and several minerals.
Can I make Cheesy Lentil Chowder ahead of time?
Yes. The flavors deepen as the soup rests, and leftovers warm up well for quick meals.
Do lentils need to be soaked before cooking?
No. Lentils cook quickly, so a simple rinse is all they need. It’s a big reason why I love cooking lentils!
