Curried Corn & Lentil Soup To Welcome Winter

Curried Corn & Lentil Soup To Welcome Winter

Winter Season – It is soon going to be that time of the year we all were waiting for, especially those like us in the Middle East who are exposed to the hot climate to its core. Every year the temperature keep rising and it is so hard to keep up. And I am glad we are gradually welcoming the beautiful chill climate.

When in winter, we all get lazy and dream of lying beneath your bed for longer time. And when you get up, you crave for something hot to calm your body. Coffee powder and tea leaves gets over in the household like hot buns. Apart from these, One of the things that I prep ahead for the winter season are the soups. Quick and easy to prepare and you could freeze it for a longer time and most importantly, I can stay longer in my bed without worrying about what to prepare for the meal, not for every day, but then at times.

Corn and lentil soup is one of our favorite. It needs very little time to prepare and healthy as well. All you have to do is saute your ingredients and simmer on a medium flame for 20-25 minutes. You may or may not make it spicy, but I prefer spicy food for winter. I guarantee it is delicious, perfect to soak up your bread and absolutely filling.

Lets just get into the recipe now! I wish you all ‘Happy Winter’

Curried Corn & Lentil Soup

Yield: 2

Curried Corn & Lentil Soup

Ingredients

  • 2 + 1 Corn
  • 1/3 Cup Soaked Red Lentil
  • 1 Onion Finely Chopped
  • 1 whole knob of Indian Garlic (if using big ones, use around 6-8)
  • 1 Tbsp roughly chopped Ginger
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 3-4 Dry red chillies
  • Few Curry leaves
  • 3 Cups Vegetable Stock
  • 3 Tbsp Coconut Oil + 1 Tbsp for Tempering
  • 1 Tsp Mustard Seeds
  • 3-4 Tbsp Cream
  • Lime to decorate.

Instructions

  • Remove the husks and silks from the corn.
  • Set one corn aside to grill or boil and serve on top of the soup as a garnish
  • Using a knife, cut the kernels off from the remaining 2 cobs. Break the cobs into two and keep it aside.
  • In a pan, heat 3 tbsp oil.
  • Add onion and saute until light brown in color.
  • Followed by ginger garlic and continue sauteing until the raw smell disappears.
  • Add the spice powders and cook for a minute. Take care not to burn it.
  • Add corn, lentils, red chilies and 3 cups of the stock. Put the corn cobs to this as it gives more flavor to the soup.
  • Season it with salt and bring to boil.
  • Cover and cook until everything is soft for around 20-25 mins on a medium flame.
  • With a hand blender, blend everything in to smooth consistency.
  • For tempering, heat a tbsp of oil in a pan, add mustard seeds, when it splatter, add some curry leaves and Pour it directly into the soup.
  • Drizzle with some cream on top.
  • Serve with grilled or boiled corn on the cob and a lime on the side.
  • If you want to freeze it, omit the tempering part. Tastes better if this step is done just before serving.
  • This will store in the freezer for a week.
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