Red Lentil Corn Soup

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Red Lentil Corn Soup

Photo: Lisa Barker

From, adapted from an Epicurious recipe

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.)

2 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled, chopped
2 tablespoons cumin or curry powder
¼ – 1 teaspoon cayenne pepper
44 ounces low-salt chicken broth
1 cup hulled white corn (cooked)
28 ounces can diced tomatoes in juice
2 cups (12 ounces) red lentils, rinsed & drained

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.

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