Description
This creamy and spicy Red Lentil Corn Chowder is a comforting, vegan-friendly soup packed with protein-rich red lentils, sweet corn, and a blend of aromatic spices. Made with full-fat coconut milk and fresh ingredients, it’s a hearty one-pot meal perfect for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1/2 jalapeño pepper, minced (optional)
- 2 teaspoons ground cumin
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon oregano
- 3 cups vegetable broth
- 1 1/4 cups split red lentils
- 1 cup full-fat coconut milk
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 cup fresh corn kernels (about 2 ears)
- 1 tablespoon lime juice
- 1 tablespoon cayenne pepper hot sauce, or to taste
- Salt and pepper, to taste
Toppings
- Chopped fresh cilantro
- Chopped scallions
Instructions
- Heat Oil and Sweat Onions: Coat the bottom of a medium pot with olive oil and place over medium heat. Once hot, add the diced onion and sweat for about 5 minutes until softened, stirring occasionally.
- Add Garlic and Spices: Add minced garlic, jalapeño, ground cumin, ancho chile powder, and oregano. Sauté for about 1 minute, stirring constantly until the mixture is fragrant.
- Add Broth and Lentils, Simmer: Stir in vegetable broth and red lentils. Raise heat to high and bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally until lentils begin to soften but are not fully cooked.
- Incorporate Coconut Milk, Tomatoes, and Corn: Add coconut milk, diced tomatoes, and fresh corn kernels. Return to a simmer and cook for another 10 minutes until corn is tender and lentils are very soft. Add water or broth if soup becomes too thick.
- Finish and Season: Remove from heat and stir in lime juice and cayenne pepper hot sauce. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with chopped fresh cilantro and scallions. Serve warm.
Notes
- Optional jalapeño adds heat but can be omitted for a milder flavor.
- Adjust cayenne pepper hot sauce to your preferred spice level.
- If soup thickens too much during cooking, add water or additional broth to reach desired consistency.
- This chowder is vegan and dairy-free thanks to coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on stovetop or in microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
