Vegan Clam Chowder

This recipe is fast, easy, filling and oh so comforting.  The kick of Old Bay Seasoning satisfies even the pickiest of eaters.

4 Russet Potatoes (peeled and cubed)
1 white or yellow Onion (finely diced)
1 Ear Fresh Corn (remove kernals)
3/4 Cup French Lentils (rinsed)
1 Quart Vegetable Broth
2 Cups Non-Dairy Milk (I used half coconut, half unsweetened almond)
1 Tablespoon Old Bay Seasoning
1 teaspoon Sea Salt
1/4 teaspoon ground Nutmeg
1/4 teaspoon fresh cracked Black Pepper
1 Tablespoon Canola Oil

Begin by prepping potatoes, onion, corn and lentils.  Heat oil in large stock pot on medium high heat and add onion, lentils and corn.  Stir to coat and cook until onions soften and lentils and corn begin to toast.  Add potatoes and cook a few more minutes.  Add all seasonings (Old Bay, Nutmeg and Black Pepper) EXCEPT SALT.  Add all broth and non-dairy milk.  Reduce heat to lowest simmer and cook covered for 30 minutes or until lentils are tender.  Lastly, add salt and taste test for seasoning levels.  Serve immediately with crusty bread or crackers.  Serve unused portion in refrigerator for up to 5 days.  Enjoy!

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