Corn and lentil soup

Here is another soup that can add some variety to your typical soup. Make enough of it for leftovers if you wish.

Ingredients:

• 500 mL (2 cups) uncooked red split lentils
• 45 mL (3 tbsp) vegetable oil
• 2 onions, chopped
• 4 cloves garlic, sliced
• 2 mL (½ tsp) ground turmeric
• 7 mL (½ tbsp) salt
• 5 mL (1 tsp) black pepper
• 1 L (4 cups) lower sodium vegetable broth
• 750 mL (3 cups) water
• 30 mL (2 tbsp) chopped ginger
• 500 mL (2 cups) frozen corn

Directions:

1. Wash lentils in a strainer until the water runs clear and reserve. 
2. In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in garlic and cook for 1 minute. Add turmeric, salt, and pepper. 
3. Add lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender. 
4. Stir in ginger and using a hand blender, blend until smooth.  
5. Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.

Tips:

• Little chefs will love measuring out ingredients and watch ingredients blend together. Chances are, because they’ve helped, they’ll enjoy eating it too!
• If you don’t have an immersion blender, carefully ladle some soup into a regular blender and blend until smooth.
• You don’t need to blend the soup at all if you like it chunky. 
• Store leftover soup in an airtight container in the freezer for up to 3 months.

For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.