Corn and lentil soup

Ingredients

• 500 mL (2 cups) uncooked red split lentils
• 45 mL (3 tbsp) vegetable oil
• 2 onions, chopped
• 4 cloves garlic, sliced
• 2 mL (½ tsp) ground turmeric
• 7 mL (½ tbsp) salt
• 5 mL (1 tsp) black pepper
• 1 L (4 cups) lower sodium vegetable broth
• 750 mL (3 cups) water
• 30 mL (2 tbsp) chopped ginger
• 500 mL (2 cups) frozen corn

Directions

1. Wash lentils in a strainer until the water runs clear and reserve.
2. In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in garlic and cook for 1 minute. Add turmeric, salt, and pepper.
3. Add lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender.
4. Stir in ginger and using a hand blender, blend until smooth.
5. Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.

Learn about food safety.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.