This is a nice recipe inspired by a recipe in a magazine ( sorry didn’t write down where I took it from). I am personally not a huge fan of lentils except in soups. This one makes a lemony Mulligatawny-ish soup that is very enjoyable.
Highly recommend you add freshly chopped coriander at the end, it brings it to another level.
- 6cup vegetable broth
- 285g red lentils
- 2 carrots diced
- 125g corn (frozen or canned work)
- salt & pepper
- 4 garlic cloves minced
- 1 1/2tsp cumin
- 1tsp curry powder
- 1 onion diced
- 1 lemon ( zest and juice)
- (optional) fresh coriander
- First, start with the lentils. You want to rinse them until the water is clear. Reserve
- In a large pot over medium heat, add the oil, carrots and onions. Cook for about 3 minutes and add the garlic, cook for another minute.
- Add the broth, corn, lentil, curry and cumin, stir and bring to a boil. Reduce to simmer, cover and cook for about 15 minutes. Give it a stir midway.
- Add half the lemon juice & zest, stir and do a taste test. Add more lemon juice to your taste, I find the sweet spot is half to 3/4 of a lemon.
- Adjust seasoning with salt and pepper. Using a hand blender, blend it for 30-45 seconds, 80 will blend but still leave a few corn bits intact, which I personally enjoy. If you don’t, blend it all the way.