Description
This Red Lentil Corn Chowder is a hearty, flavorful, and comforting soup combining tender red lentils, sweet corn, and aromatic spices. Enhanced with coconut milk for creaminess and a hint of heat from jalapeño and cayenne pepper hot sauce, it’s perfect for a satisfying and nutritious meal that comes together in just 40 minutes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1/2 jalapeño pepper, minced (optional)
Spices
- 2 teaspoons ground cumin
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon oregano
Liquids & Broth
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
Main Ingredients
- 1 1/4 cups split red lentils
- 1 (14.5 ounce / 411 gram) can diced tomatoes
- 1 cup fresh corn kernels (about 2 ears)
Flavor Enhancers & Garnishes
- 1 tablespoon lime juice
- 1 tablespoon cayenne pepper hot sauce (or to taste)
- Salt and pepper to taste
- Chopped fresh cilantro (for topping)
- Chopped scallions (for topping)
Instructions
- Sauté Onion: Coat the bottom of a medium pot with olive oil and heat over medium heat. Add diced red onion and sweat it for about 5 minutes, stirring occasionally, until it starts to soften.
- Add Aromatics and Spices: Mix in minced garlic, jalapeño pepper, ground cumin, ancho chile powder, and oregano. Sauté with the onions for about one minute, stirring constantly until fragrant.
- Add Broth and Lentils: Pour in the vegetable broth and stir in the split red lentils. Increase heat to high and bring the mixture to a boil. Then reduce heat to low and simmer for 10 minutes, stirring occasionally, until lentils start to soften but are not fully cooked.
- Add Coconut Milk, Tomatoes, and Corn: Stir in the coconut milk, diced tomatoes, and fresh corn kernels. Return to a simmer and cook for another 10 minutes, stirring occasionally, until corn is tender and lentils are very soft. If the soup thickens too much, add water or more broth as needed.
- Finish the Soup: Remove the pot from heat. Stir in lime juice and cayenne pepper hot sauce, then season with salt and pepper to taste.
- Serve and Garnish: Ladle the chowder into bowls and top with chopped cilantro and scallions. Serve warm and enjoy.
Notes
- Adjust the amount of jalapeño and cayenne hot sauce according to your desired spice level.
- If soup gets too thick while cooking, add extra broth or water to reach preferred consistency.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegan and gluten-free meal, ensure vegetable broth used is both vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Mexican-inspired)
