Red Lentil & Corn Soup
Ingredients
1 cup 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
Prepare ahead Hulled White Corn.
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.
Season soup to taste with salt and pepper.
Yields 6 to 8 servings.
Recipe adapted from Epicurious.com.