Red Lentil Corn Chowder
Recipe: #35973
November 17, 2020
Categories: Beans, Tomato, Corn, Southwest, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Alcohol, Spicy, more
"Simmered in coconut milk and broth with southwest flavours, red lentils and corn makes a good hearty chowder."
Original is 4 servings
Ingredients
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- FOR TOPPINGS (optional - pick your favorites)
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Nutritional
- Serving Size: 1 (419.1 g)
- Calories 428.8
- Total Fat - 18.4 g
- Saturated Fat - 12.7 g
- Cholesterol - 0 mg
- Sodium - 655.6 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 18.8 g
- Sugars - 6 g
- Protein - 16.7 g
- Calcium - 73.8 mg
- Iron - 6.2 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Coat the bottom of a medium pot with oil and place over medium heat; when oil is hot, add onion and jalapeño, if using.
Step 2
Sauté until onion is softened, about 5 minutes; add garlic, cumin, ancho chile powder and oregano, and sauté about 1 minute more, until very fragrant.
Step 3
Add 2 cups broth, coconut milk, beer (or another cup of broth), and lentils.
Step 4
Bring to a simmer and lower heat.
Step 5
Allow to simmer, uncovered, for 10 minutes, stirring occasionally.
Step 6
Add corn and tomatoes to pot allow to continue simmering unit the lentils fall apart and corn has reached desired tenderness, about 10 minutes more.
Step 7
Add up to an additional cup of broth during cooking if the mixture becomes too thick.
Step 8
Remove from heat and season with hot sauce, salt and pepper to taste.
Step 9
Ladle into bowls and top with toppings of choice.
Tips
No special items needed.
1 Reviews
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