Print

Red Lentil Corn Chowder Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

This Red Lentil Corn Chowder is a creamy, hearty, and flavorful vegan soup that combines tender red lentils, sweet corn, and a blend of aromatic spices. Coconut milk adds richness, while a touch of lime juice and hot sauce provide a bright, spicy finish. It’s perfect for a comforting meal that’s both nutritious and satisfying.

Ingredients

Base

  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 4 garlic cloves, minced
  • ½ jalapeño pepper, minced (optional)

Spices

  • 2 teaspoons ground cumin
  • ½ teaspoon ancho chile powder
  • ½ teaspoon oregano

Main Ingredients

  • 3 cups vegetable broth
  • 1 ¼ cups split red lentils
  • 1 cup full-fat coconut milk
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 cup fresh corn kernels (about 2 ears)

Finishing

  • 1 tablespoon lime juice
  • 1 tablespoon cayenne pepper hot sauce, or to taste
  • Salt and pepper, to taste

Instructions

  1. Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add diced red onion and sweat for about 5 minutes, stirring occasionally, until it softens.
  2. Add Spices and Garlic: Stir in minced garlic, jalapeño, ground cumin, ancho chile powder, and oregano. Sauté with the onion for about 1 minute, stirring constantly, until the spices are fragrant.
  3. Add Broth and Lentils: Pour in vegetable broth and add the split red lentils. Increase heat to high and bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until lentils begin to soften but are not fully cooked.
  4. Add Coconut Milk, Tomatoes, and Corn: Mix in coconut milk, diced tomatoes, and fresh corn kernels. Return soup to a simmer and cook an additional 10 minutes, stirring occasionally, until the corn is tender and lentils are very soft. Add water or broth if the soup becomes too thick.
  5. Season and Serve: Remove from heat and stir in lime juice and cayenne pepper hot sauce. Season with salt and pepper to taste. Ladle into bowls and serve with your favorite toppings.

Notes

  • Adjust the amount of jalapeño and hot sauce according to your preferred spice level.
  • If the soup thickens too much while simmering, add extra vegetable broth or water to reach your desired consistency.
  • This chowder can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • For additional protein, consider topping the chowder with pumpkin seeds or a dollop of plant-based yogurt.

Find it online: https://flavorspath.com/red-lentil-corn-chowder-recipe/