Iroquois White Corn Project

Red Lentil & Corn Soup

Ingredients

Soup

  • 1 cup Iroquois Hulled White Corn, cooked/prepared ahead
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 8 oz. russet potato, peeled & chopped
  • 1 large carrot, peeled & chopped
  • 2 tablespoons ground cumin or curry powder
  • ¼ - 1 teaspoon cayenne pepper
  • 44 oz. low-salt chicken broth
  • 28 oz. can diced tomatoes in juice
  • 2 cups (12 oz) red lentils, rinsed & drained
  • Salt & pepper to taste

Directions

  1. Prepare ahead Iroquois Hulled White Corn. See directions here.
  2. Heat oil in a large pot over medium-high heat. Add onion, potato and carrot and sauté until vegetables begin to soften, about 5 minutes. Mix in cumin/curry powder and cayenne. Add broth, tomatoes and lentils. Bring to a boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes.
  3. Season soup to taste with salt and pepper. Yields 6 to 8 servings.

Recipe adapted from Epicurious.com

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