Not my grandmother’s lentil soup

14 09 2011

Fall is around the corner, we had already have some chilly days and when that happens I feel in the mood for soups. Lentils are packed with protein, folic acid, iron and they are delicious! Add some corn for antioxidant benefits, and you have a great Lentils and corn soup:

You will need:

1 pack of lentils

4 ears of corn, cooked (or 1 pack of frozen corn)

Lentils and corn soup (c) Constanza Ehrenhaus 2011

1 sweet red pepper

1 onion

2 cloves of garlic

2 slices of bacon (optional but recommended!)

1 bullion cube

Chopped parsley

Cinnamon basil

Olive oil


Chop garlic, onion, red pepper and slices of bacon. Scrape the kernels of the corn ears.

In a deep pot put some olive oil. Chop the garlic and brown slightly in the olive oil, then add the chopped onion. Once the garlic and onion are blanched add the chopped red pepper. Cook for 5 minutes. Add bacon. Once the bacon is cooked add 4 cups of water and then add lentils and corn. Add one bullion cube (I like Knorr) and the cinnamon basil. Cook for 25-30 minutes. When the lentils are tender add the parsley and cook for five more minutes.