Lentil Corn Chowder
Lentil Corn Chowder
3-4
Ingredients
- lentils, ¾ cup dry lentils of choice
- 1/2 can coconut milk
- veggie broth, 3 cups
- fresh garlic, 3 cloves chopped
- white onion, 1/4 cup diced
- minced ginger, 1/2 tbsp
- 2 cups frozen corn
- salt & pepper, to taste
- 1 bay leaf, optional
- crushed red pepper flakes, to garnish
- evoo, for cooking
- fresh cilantro & lime, optional to garnish
Directions
Sauté onion and garlic in a large stock pot with oil until just beginning to get tender (about 4 minutes) on medium heat. Add in a pinch of salt, pepper, and chili flakes, plus the bay leaf, if using. Stir well to combine for a minute or so.
Add in veg broth and coconut milk. Then turn heat up and bring to a boil.
Once boiling, add lentils and corn. Reduce soup to a simmer.
Cook about 20 minutes until lentils are cooking soft.Remove half the soup and pour into a blender to liquefy until smooth but textured. Add blended batch back into the soup.
Serve with fresh cilantro and a squeeze of lime juice.