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Creamy Corn and Lentil Soup

Dec-21-2018
Vanitha Bhat
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Creamy Corn and Lentil Soup RECIPE

This creamy lentil and corn soup is seasoned with turmeric, ginger and cloves and garnished with more crunchy and spicy corn!

Recipe Tags

  • Veg
  • Medium
  • Soups

Ingredients Serving: 4

  1. ½ cup green lentils/whole masoor dal
  2. ½ cup corn kernels (fresh or frozen)
  3. 1 small onion, chopped
  4. 1 green chili/jalapeno, chopped
  5. 1 inch ginger, grated
  6. ¼ cup green onions, chopped
  7. 3 cloves
  8. 1 vegetarian Maggi seasoning cube, crushed (optional but gives a nice flavor!)
  9. 1/4 tsp haldi/turmeric powder
  10. salt to taste
  11. 2 tbsp butter or oil
  12. For garnish:
  13. 2 tsps oil
  14. ½ teaspoon red chilli powder
  15. ¼ cup corn kernels
  16. Chopped coriander leaves/cilantro

Instructions

  1. Heat butter or oil or a combination in a pressure cooker. Add onions, green onions, chopped green chilies, cloves, Maggi seasoning cube and ginger; sauté for a few minutes until the onions are slightly soft.
  2. Stir in washed and drained lentils and corn. Add enough water to up to 2 inches above the lentils and corn. Stir in salt to taste, mix and pressure cook for 15 minutes.
  3. Once the pressure has dropped, remove the lid and either using an immersion blender, regular blender or food processor, blitz until smooth or leave it a bit coarse for texture and bite!
  4. Add more water if needed to adjust to the consistency you want; thick or thin. Taste and adjust seasonings.
  5. For garnish: Heat oil in a saucepan and once hot, add red chili powder and corn. Saute for a few seconds until the corn is slightly cooked and charred. Serve hot, thick and creamy lentil and corn soup garnished with spicy corn and cilantro.
  6. Enjoy thick or thin creamy and spicy corn and lentil soup all year round! With a side of crusty bread or toast, it is a complete meal!

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