Spicy Corn and Lentil Chowder Recipe
Ingredients
| 200 g / 7 oz red lentils | ||
| 30 g / 1 oz butter | ||
| Garlic | 2 Clove (5gm), crushed | |
| Onion | 1 , chopped | |
| 1 small fresh green chili, chopped | ||
| Cardamom | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 2 cups / 500 ml / 16 fl oz vegetable stock | ||
| 1 1/2 cups / 375 ml / 12 fl oz coconut milk | ||
| 250 g / 8 oz cooked chicken, chopped | ||
| 375 g / 12 oz canned creamed sweet corn | ||
| Coriander | 3 Tablespoon, chopped | |
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.
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.
Chef
