Red Lentil Corn Soup
This soup allowed me to use one of Strudel’s favorite kitchen gadgets. She actually bought one for me a few years ago! This soup is full of flavor and the crunch of the corn blends well with the smooth texture from the lentils. Pair this soup with a savory scone or biscuit like Strudel’s Cheddar Jalapeno Scone and winter doesn’t seem so bad.
Roasted chickens are a staple go-to food in my house and I like to boil down the bones to make broth. I had just boiled down the remnants of a roasted chicken (about 1 c. concentrated broth) and used it straight away for this soup.
Red Lentil Corn Soup
makes 4 large servings
1 c. concentrated chicken broth
2 c. water
1 c. red lentils
1 c. corn, whole kernel canned
2 T. Cuban Island Spice
Salt to taste
Combine the broth, water and lentils and boil until the lentils are tender, about 30 minutes. Remove from the heat and carefully blend (in the pot) the soup with the immersion blender set to high. Blend until smooth, this takes about a minute. Add the corn and spice blend and return to boil for another 10 minutes or so. Serve with a scone and enjoy!
January 24, 2016
This entry was posted in soup and tagged chicken broth, corn, red lentils, roasted chicken, soup.
