Hearty red lentil sweet corn chowder with it's uplifiting and fiery southwestern spices and coconut milk make an incredibly healing, satisfying and flavoruful vegan soup. Packed with protein and fibre, this easy one pot dish is perfect for all seasons.
Ingredients | Serves 4
Olive oil
1/2 red onion
1/2 jalepeño pepper minced (optional - but oh so good)
2 x garlic cloves crushed
1 tbs ground cumin
1 tsp chili powder
1/2 tsp oregano
2-3 cups vegetable broth
1 cut coconut milk
1 cup ale (or another cup of broth)
1 1/2 cups split red lentils (rinsed)
1 cups diced tomatoes
1 cup sweet corn kernels
1 tbsp cayenne pepper, hot sauce to taste
Salt & pepper to taste
Toppings (optional - but again oh so good)
Coriander
Spring onions
Cayenne pepper/hot sauce
Diced avocado
Coconut yoghurt
Method
Heat olive oil in pan. Add onion and jalepeño and sauce until softened (about 5 mins) Add garlic and oregano for another minute until fragrant
Add 2 x cups broth, coconut milk, beer (or another cup of broth) and lentils. Simmer uncovered for 10 minutes stirring occasionally. Add the sweet corn and tomatoes and continue simmering until lentils are cooked. Add more broth as needed if it becomes too thick.
Serve with your toppings of choice. Coriander, spring onion, cayenne or hot sauce, avocado, yoghurt