Red Lentil Corn Soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 large carrot peeled, chopped
- 2 tablespoons cumin or curry powder
- 1/4 – 1 teaspoon cayenne pepper
- 44 ounces low-salt chicken broth
- 1 cup hulled white corn cooked
- 28 ounces canned diced tomatoes in juice
- 2 cups red lentils rinsed & drained (2 cups = 12 oz lentils)
- Before making this recipe, soak 1 cup Iroquois hulled white corn in water overnight.
- Drain and rinse.
- Place corn in a 4-quart pot, add about 3½ quarts water, bring to a boil, reduce heat to medium and cook for 2-2 ½ hours until tender. (When cooked, 1 cup dried corn will double in size making about 2 cups cooked corn.)
- Heat oil in a large pot over medium-high heat. Add onion and carrot and sauté until vegetables begin to soften, about 5 minutes.
- Mix in cumin/curry powder and cayenne.
- Add broth, hulled white corn, tomatoes and lentils.
- Bring to a boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes.
- Season to taste with salt & pepper.
From Ganondagan.org, adapted from an Epicurious recipe
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