Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Like a fusion between Indian dal and corn chowder, this creamy lentil soup is seasoned with curry, turmeric, and ginger--then garnished with a handful of herbs and edible flowers.

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr 20 mins
7 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a large pot heat olive oil over medium-low heat. Add onion; cook until slightly softened, about 3 minutes. Add curry powder and turmeric; cook 1 minute. Add broth, the water, ginger, and, if using, corn cobs. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

  • Remove cobs from broth; cool slightly. Using back of a paring knife, scrape cobs over pot to remove as much liquid as possible; discard cobs.

  • Stir in lentils. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until lentils are tender. Season with salt and black pepper. Stir in 2 cups corn; cook 10 minutes more, stirring occasionally.

  • Using an immersion blender or food processor, blend soup until smooth. Just before serving, in a small saucepan heat chili oil over medium heat. Add remaining 1 cup corn to oil. Cook until corn is golden, 3 to 4 minutes. To serve, top soup with toasted corn, flowers and, if desired, sour cream.

Nutrition Facts

325 calories; fat 8g; saturated fat 1g; carbohydrates 50g; mono fat 4g; poly fat 1g; insoluble fiber 8g; sugars 8g; protein 17g; vitamin a 160.4IU; vitamin c 10.9mg; thiamin 0.6mg; riboflavin 0.2mg; niacin equivalents 3.7mg; vitamin b6 0.4mg; folate 274.3mcg; vitamin b12 0.1mcg; sodium 928mg; potassium 737mg; calcium 48mg; iron 4.3mg.