Roasted Red Pepper, Lentil & Corn Soup
Yes, more roasted red peppers and sweet corn!
This soup is a lighter summer variant of one of my most popular soup recipes, Roasted Red Pepper and Red Lentil Soup.
In this version, I reduced the lentils to 1/2 cup and used two fresh roasted red peppers. I also added chopped cilantro and jalapeno and 2 ears of corn kernels, lightly pan fried with a little oil and lime juice.
Light, delicious, and plenty of vegan protein in this dish. For vegetarians, get a little wicked and grate some sharp cheddar cheese into the soup and bring out the tortilla chips!
Roasted Red Pepper, Lentil & Corn Soup:
1 -1/2 TBS peanut oil
1/2 yellow onion, finely chopped
1 russet potato, peeled and finely diced
1 tsp of ground cumin
generous pinch of cumin seeds
1/2 tsp of ground coriander
2 cups vegetable broth
3 cups of water
1/2 cup red lentils, rinsed
2 large roasted red peppers, skinned and seeded
1/2 large jalapeno, deveined and finely chopped
1/4 cup chopped cilantro
2 ears of corn kernels
Juice of 1/8 lime wedge
salt to taste
Heat the oil in a heavy bottomed sauce pan over medium-low heat. Cook the onion for 3-4 minutes, stirring frequently (avoid browning) . Add the potato, cover, and cook for 4 minutes (stirring to avoid sticking). Add the cumin, cumin seeds, coriander and salt and mix well. Cook for 1-2 minutes. Add the vegetable broth, water, red lentils and bring to a boil. Turn down to a simmer and add the roasted red peppers and jalapeno. Cook for 10-15 minutes, until lentils loose their shape. Add cilantro and cook 1-2 minutes.
Remove the soup from the heat and puree using an immersion blender.
Using a little oil, pan fry the corn kernels over high heat for 1 minute. Add the corn to the pureed soup.
Return to the heat and add salt to your taste.
Other roasted red pepper soup recipes from Albion Cooks: