To say that the start of 2019 hasn’t gone at all like I expected to would be a bit of an understatement.
Though less than 3 months young, this year has already gifted me with what seems like a lifetime’s worth of challenges, and man am I tired. Between shifting gears at the office, an unexpected move, and some tumultuous life events, I was just about ready to throw in the towel and seek solace at a silent retreat somewhere in India.
Luckily, my mother talked me off a proverbial ledge during a harried long-distance phone call one evening, and in time I am slowly but surely wading my way back to normalcy, or something like it.
And hey, if there’s one thing I’ve learned over the years, it’s that the therapeutic power of cooking a delicious warm meal must never be underestimated.
This sweetcorn, red lentil and coconut chowder has long been a favourite recipe of mine. It’s creamy, fragrantly spiced, and wonderfully warming with just the right amount of texture.
- 1 large red onion, chopped
- 2-4 cloves of garlic, crushed
- 400 g of frozen organic sweetcorn
- 1 can of regular coconut milk
- ½ tbsp coconut oil
- 1 cup red lentils
- 1 organic vegetable stock cube
- 1 liter of water (around 4 cups)
- ½ tbsp turmeric powder
- Black pepper and sea salt to taste
- 1-2 tsp curry powder (optional)
- 1 tsp chili powder to (optional)
- Start by melting the coconut oil in a large pot over low-medium heat. Add in the red onions and half the garlic, then sauté for 3-5 minutes until fragrant, stirring frequently.
- Add in the red lentils, frozen corn, water, stock cube and coconut milk. Stir to combine
- Now to season - add in the turmeric, curry and chili powder (if using), along with a pinch of sea salt and black pepper.
- Turn the heat up to bring the soup to a boil, then cover and let simmer for 12-15 minutes until the red lentils are cooked through.
- Using an immersion blender to pulse the soup roughly until the desired texture is achieved. If you prefer a creamier/smoother soup, blend half of the mixture on medium speed for around 30 seconds in a blender. If using a blender, let the soup cool for at least 15 minutes first.
- Combine the soup back into its original pot and add the remaining crushed garlic, then stir well before tasting to adjust seasonings as needed.
- Serve with a drizzle of coconut cream and fresh coriander.
The addition of red lentils also means it packs a decent protein punch, making it the perfect soup to accompany a salad or sandwich for a quick and easy lunchtime meal or light dinner. Adding in the chili and curry powder give this soup a delicious kick, in my opinion – but feel free to leave either out depending on your personal preferences.
Not only is this soup unbelievably simple to throw together, it’s also a huge crowd pleaser.
But I mean that should hardly be a surprise – I can’t think of anyone who wouldn’t fall head over heels for a creamy corn chowder. Can you?
Until next time, dear readers!