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Red Lentil & Corn Soup

Ingredients

  • 1 cup Hulled White Corn, cooked/prepared ahead

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 1 8 oz. russet potato, peeled & chopped

  • 1 large carrot, peeled & chopped

  • 2 tablespoons ground cumin or curry powder

  • ¼ - 1 teaspoon cayenne pepper

  • 44 oz. low-salt chicken broth

  • 28 oz. can diced tomatoes in juice

  • 2 cups (12 oz) red lentils, rinsed & drained

  • Salt & pepper to taste

Directions

  1. Prepare ahead Hulled White Corn. 

  2. Heat oil in a large pot over medium-high heat. Add onion, potato and carrot and sauté until vegetables begin to soften, about 5 minutes. Mix in cumin/curry powder and cayenne. Add broth, tomatoes and lentils. Bring to a boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes.

  3. Season soup to taste with salt and pepper.

Yields 6 to 8 servings.

Recipe adapted from Epicurious.com.

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