Red Lentil Corn Soup

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, adapted from an Epicurious recipe

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