Corn, coconut & lentil chowder

Serve up our healthy corn, coconut & lentil chowder for lunch. Lentils, onions and sweetcorn give this dish valuable fibre for a healthy digestive system

Recipe details

Ingredients

1. 1 tbsp rapeseed oil
2. 2 onions, chopped (320g)
3. 4 garlic cloves, chopped
4. 2 red chillies, deseeded and chopped
5. 2 tbsp medium curry powder
6. 2 tsp cumin seeds
7. 2 tsp ground turmeric
8. 250g red lentils
9. 2l vegetable stock, made with 3 tsp bouillon powder
10. 600g frozen sweetcorn
11. 600g potatoes, cut into small cubes
12. 280g coconut yogurt
13. 10g coriander, chopped

Directions

Step 1

Heat the oil in a large pan over a medium heat and fry the onions for 8 mins, stirring often until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils, and cook for a few minutes more, still stirring. Pour in the stock and sweetcorn. Bring to the boil, then cover, reduce the heat and simmer for 15-20 mins, or until the lentils are tender.

Step 2

Remove from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 mins more, or until the potatoes are tender. Remove from the heat and stir in the yogurt and coriander.

Step 3

Serve two bowlfuls straightaway. Leave the rest of the soup to cool completely, then keep chilled for up to four days. Reheat in a pan over a low heat until piping hot.This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.

Nutrition Facts