Ingredients
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- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 1 lg sweet potato, peeled and diced
- 1 jalapeno, deseeded and diced
- 1 clove of garlic, minced
- 1 tsp salt
- 1 tsp cumin
- 1 tso corriander
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 cinnamon stick ( or 1 tsp cinnamon powder)
- 1 bay leaf
- 1/2 cup white wine
- 1 12 oz can corn kernels
- 1 14 oz can diced tomatoes
- 1 cup red lentils, rinsed
- 4 cups chicken broth
- 1 14 oz can full fat coconut milk
- Cilantro and yogurt for garnish
Instructions
- Heat he butter and olive oil over medium high heat.
- Sauté the onions, celery, carrots, sweet potato, jalapeno and garlic until the vegetables begin to soften, approx. 8 minutes.
- Add the spices and cook for 2-3 minutes or until the spices become aromatic.
- Deglaze the pot with the white wine. Allow to reduce for 5 minutes.
- Add corn, tomatoes, red lentils and chicken broth. Bring to a boil then reduce to a simmer and cook for 30 minutes, test to ensure that the lentils have softened.
- Stir in the coconut milk and heat through.
- Garnish the soup with fresh chopped cilantro and a dollop of fresh yogurt if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews, Recipes