Red Lentil Corn Soup

Name: Red Lentil Corn Soup
Ingredients: 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))

February 2, 2015

Red Lentil Corn Soup

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Ingredients

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)

Instructions

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.