Home PSP Health Promotion Corn and lentil soup

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.


  • 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


  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.


  • 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.