Corn-Lentil Chowder

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.

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3.5 by 3 people

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  • Makes: 6 servings
  • Serving Size: 1 1/4 cups
  • Makes: 7 1/2 cups
  • Hands On: 25 mins
  • Total Time: 1 hr 20 mins

Corn-Lentil Chowder

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts (Corn-Lentil Chowder)

  • Per serving:
  • 325 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 928 mg sodium ,
  • 50 g carb. ,
  • 8 g fiber ,
  • 8 g sugar ,
  • 17 g pro.

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Reviews (2)

3 Ratings
11 Days Ago
5.0
Delicious!!
43 Days Ago
1.0
I tried to rate this either a 4 or a 5 star but didn't do it right. I made this today; my husband and I were very happy with it. I will definitely make it again and will share the recipe with my daughters.

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