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Spicy Corn And Lentil Chowder

herbal.chef's picture
Ingredients
  Red lentils 7 Ounce (200 Gram)
  Butter 1 Ounce (30 Gram)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 , chopped
  Fresh green chili 1 Small, chopped
  Ground cardamom 1 Teaspoon
  Ground cumin 1 Teaspoon
  Vegetable stock 16 Fluid Ounce (2 Cups / 500 Milliliter)
  Coconut milk 12 Fluid Ounce (1 1/2 Cups / 375 Milliliter)
  Cooked chicken 8 Ounce, chopped (250 Gram)
  Canned creamed sweet corn 12 Ounce (375 Gram)
  Chopped fresh coriander 3 Tablespoon
Directions

1. Bring a large saucepan of water to the boil. Add lentils, reduce heat and simmer for 12 minutes or until tender. Drain and set aside.
2. Melt butter in a saucepan over a medium heat, add garlic, onion, chili, cardamom and cumin and cook, stirring, for 3 minutes or until onion is soft.
3. Add lentils, stock, coconut milk, chicken and sweet corn and bring to the boil. Reduce heat and simmer for 45 minutes. Sprinkle with coriander and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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