Corn and lentil soup

Name: Corn and lentil soup
Yield: 8 servings
Cuisine: Canada
Ingredients: uncooked red split lentils 500 mL (2 cups); vegetable oil 45 mL (3 tbsp); onions, chopped 2; garlic, sliced 4 cloves; ground turmeric 2 mL (½ tsp); salt 7 mL (½ tbsp); black pepper 5 mL (1 tsp); lower sodium vegetable broth 1 L (4 cups); water 750 mL (3 cups); chopped ginger 30 mL (2 tbsp); frozen corn 500 mL (2 cups)

This deliciously flavoured soup is easy, filling and freezer-friendly. Serve with toasted whole wheat bread, dumplings, or pasta.

Original source ↗

Ingredients

ServingsServes 8Original: Serves 8

uncooked red split lentils500 mL (2 cups)
vegetable oil45 mL (3 tbsp)
onions, chopped2
garlic, sliced4 cloves
ground turmeric2 mL (½ tsp)
salt7 mL (½ tbsp)
black pepper5 mL (1 tsp)
lower sodium vegetable broth1 L (4 cups)
water750 mL (3 cups)
chopped ginger30 mL (2 tbsp)
frozen corn500 mL (2 cups)

Method 5 steps

Wash lentils in a strainer until the water runs clear and reserve.
In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in garlic and cook for 1 minute. Add turmeric, salt, and pepper.
Add lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender.
Stir in ginger and using a hand blender, blend until smooth.
Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.