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!
Chessie says
This sounds easy and delicious and perfect for this time of year! Can’t wait to try it.
Chessie says
Checking back in to say that this did not disappoint. Just as easy and tasty as I expected. Will make it again for sure.
Nada says
So glad you enjoyed, Chessie!
Emma says
I made this for lunch today and it’s absolutely delicious. I’ll definitely be making it again. Thank you so much x
Dave Wright says
Hello Nada – thank you for publishing another of your wonderful recipes. I hope the remainder of the year is less challenging. Dave
Chris B says
I made this dish this afternoon, and loved it! So easy and flavorful.
I’ve been vegan for two months now, and your blog has been one of my inspirations. Thank you!
I hope the rest of 2019 is kinder to you than the first months have been.
janet van Santen says
this is a wonderful recipe, we have just come into autumn here in Australia It is still a little warm for soup but this will be a favorite for sure.I love your posts and all your recipes, the middle eastern flavors and spices, WOW. thanks Nada, regards Janet
Elsje Parsons Massyn says
This is just the thing I need to make this coming winter, perfect with some fresh bread.
Thanks for the recipe
Dave says
Looks great! Glad you’re back! Thanks for the amazing recipes!
Chelsea Stolt says
Very nice soup. Instead of curry powder, I just used a little bit of red curry paste that I had leftover from your sweet potato coconut curry recipe (which my boyfriend LOVES, by the way!) and it added a tasty undertone to the turmeric. Thank you so much! I will be trying the Egyptian Red Lentil Soup next week!
Nada says
Amazing, thanks Chelsea! Glad to hear the recipes are a hit 🙂
Anne Tournay says
Simple and very tasty recipe. Thank you, Nada.
Greetings from California from a former Nottinghamshire lass – I spent my childhood in Newark. Found the link to your website from “The Guardian”
Nada says
Thank you Anne! Ah how I miss Nottingham 🙂
Yasmine says
Just made this – with the addition of 3 cups of cabbage – and it was a hit all around. Absolutely delicious.
Shukran from California!
Nada says
Hi Yasmine – you’re most welcome! Never thought of adding in cabbage, sounds like a delicious addition.
Stefanie Fallows says
Hi. Can I make this with red split lentils? And do they need cooking beforehand or will they no cooked in the soup making process?
Nada says
Red split lentils should work fine, and no need to pre-cook!
Lisa says
I was looking for a way to use up some frozen corn, and this recipe came up – I love it! I used a homemade vegetable broth and it’s so so good.
Thank you Nada for the inspiration!
Frank shepherd says
I’m a bit of a soup officianado… This recipe is easy gives full flavour and is substantial in thickness and texture ..I used.a stick blender ..to smooth it out and the texture is great .. I suggest you use the curry / chill addition but go easy as you don’t want to kill the coconut, corn or lentil flavour