Yum, tearty, Red Lentil Corn Chowder!

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Red Lentil Corn Chowder

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By Lenore Baum www.lenoresnatural.com

From her book, "Sublime Soups: Vegetarian Soups and Quick Breads."

For years, this has been the favorite soup of Lenore's beginning students. Most tell her that even their meat-and-potato eating relatives love it!

Ingredients

6        cups filtered water

1        cup red lentils

2        ears of corn, husked

1        6-inch strip kombu

1⁄2      tsp. coconut oil

1        medium onion, diced small

2        carrots, cut into rounds, 1⁄4-inch thick

3        celery stalks, diced small

4        TBS. sweet, white miso

1        TBS. fresh parsley, minced, to garnish, optional

Directions

1.       Bring 6 cups of water to a boil in a large stock pot.

2.       Meanwhile, pick over the lentils to remove debris and set aside.

3.       Add the corn to the stock pot and boil for 10 minutes. This makes a simple, sweet soup stock. Remove the cobs and allow to cool. Cut the kernels off the cobs and set aside. Discard the cobs.

4.       Add the rinsed lentils to the pot. Simmer uncovered for 15 minutes, skimming off foam from the surface until it subsides.

5.       Meanwhile, cover the kombu with water and let soak for 5 minutes. Cut it into 1⁄2-inch squares and add it to the pot.

6.       Heat the oil in a large, nonstick skillet. Sauté the onion until translucent, about 5 minutes. Move the onion to one side of the skillet and add a few more drops of oil to the cleared space. Add the carrots and sauté for several minutes. Repeat with the celery. Add all the vegetables to the stock pot.

7.       Place a flame tamer under the pot. Simmer, with the lid ajar, until the lentils are soft and creamy, about 45 minutes. Stir occasionally.

8.       Place a small amount of the hot chowder in a small bowl, add the miso, whisk until smooth and return it to the pot. Stir and serve garnished with parsley.

Variation

         Substitute chickpea miso for the sweet, white miso.

Cook's Tips

         Lay the corn cob horizontally on the board to slice off kernels to minimize clean-up.

         The kernels from 2 ears of corn = 1 cup frozen corn kernels.