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.
Sweetcorn Red Lentil and Coconut Chowder
Ingredients
- 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
Instructions
- 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!
This sounds easy and delicious and perfect for this time of year! Can’t wait to try it.
Checking back in to say that this did not disappoint. Just as easy and tasty as I expected. Will make it again for sure.
So glad you enjoyed, Chessie!
I made this for lunch today and it’s absolutely delicious. I’ll definitely be making it again. Thank you so much x
Hello Nada – thank you for publishing another of your wonderful recipes. I hope the remainder of the year is less challenging. Dave
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.
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
This is just the thing I need to make this coming winter, perfect with some fresh bread.
Thanks for the recipe
Looks great! Glad you’re back! Thanks for the amazing recipes!
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!
Amazing, thanks Chelsea! Glad to hear the recipes are a hit 🙂
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”
Thank you Anne! Ah how I miss Nottingham 🙂
Just made this – with the addition of 3 cups of cabbage – and it was a hit all around. Absolutely delicious.
Shukran from California!
Hi Yasmine – you’re most welcome! Never thought of adding in cabbage, sounds like a delicious addition.
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?
Red split lentils should work fine, and no need to pre-cook!
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!
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