YOUR SOLIN GENERATED RECIPE
Curried Red Lentil Tomato Chowder
Red lentils and sweet corn simmered in a fragrant curry-spiced tomato broth for a creamy and vibrant chowder that warms from the inside out.
INGREDIENTS
0.5 cup red lentils
4 tbsp nutritional yeast
0.5 tbsp hemp hearts
0.25 cup frozen corn
0.5 cup canned diced tomatoes
0.25 cup yellow onion
1 clove garlic
1 tsp curry powder
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
2.5 cup low-sodium vegetable broth
PREPARATION
Add 2 tablespoons of the vegetable broth to a medium pot over medium heat.
Sauté the diced onion and minced garlic in the broth until the onion is translucent and fragrant.
Stir in the curry powder, turmeric, salt, and pepper, allowing the spices to bloom for 30 seconds.
Pour in the dry red lentils, diced tomatoes, and the remaining vegetable broth.
Bring the liquid to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentils are tender and starting to break down.
Stir in the frozen corn, nutritional yeast, and hemp hearts, cooking for another 3 minutes to meld the flavors.
Use an immersion blender to briefly pulse the soup, creating a thick and creamy consistency while leaving some texture.